FDSC 1501 Pork Fabrication

The student will utilize proper techniques of pork fabrication. The student will be directly involved in carcass fabrication in the CWC Meat Laboratory. (0.5-1 lect., 1-4 lab)

Credits

1 - 3 credits

Major Topics

• Food Safety (HACCP) regulations
• Fabrication equipment
• Knife and tool use
• Primal fabrication
• Pork fabrication

Outcomes

In order to successfully complete this course, the student will:

1. Fabricate primal and subprimal cuts of pork into retail fabricated cuts.

2. Identify pork carcass muscular and skeletal anatomy.

3. Classify the composition of various grades and cuts of pork.

4. Fabricate pork cuts as listed in The National Meat Buyers Guide.

5. Apply food safety regulations in accordance with the CWC HACCP plan.