6Credit Hours This course introduces students to the fabrication of primal cuts of meat and poultry for various industry operations. Emphasis is given to portion control, purchasing, costing and the utilization of by-products. Attention and encouragement are given to fundamental cooking techniques and individual plate presentation. Attention is also given to the proper care and use of tools for grinding and smoking as well as the handling of forcemeats to create a variety of sausage. Prerequisite(s):CA 1200.