Outcomes
In order to successfully complete this course, the student will:
1. Fabricate primal and subprimal cuts of poultry into retail fabricated cuts.
2. Identify poultry carcass muscular and skeletal anatomy.
3. Classify the composition of various grades and cuts of poultry.
4. Fabricate poultry cuts as listed in The National Meat Buyers Guide.
5. Apply food safety regulations in accordance with the CWC HACCP plan.
6. Demonstrate proper procedures for poultry harvest.