FDST1433 — Butchery and Charcuterie Production
FDST 1433 - Butchery and Charcuterie Production FDST 1433 - Butchery and Charcuterie Production Description Expands and develops students’ skills in the fabrication of retail cuts of raw proteins appropriate for direct to consumer sales. Hones student skills in the production of processed value-added charcuterie items from a variety of cultures. Through managed on-the-job training, students are exposed to all aspects of managing the production and inventory management of a retail butchery operation. Develops student proficiency through active participation in the ordering, receiving, storing/aging of product, and managing inventory levels to meet customer demand. 5 Practicum hours 3.75 load hours Faculty Load Hour(s) Semesters all and Spring ACTS Equivalent NA Grade Mode A-F Learning