CULA 2510 - Meat Basics: The Journey from The Farm to the Kitchen

Credit hours: 3

Industry Certifications HACCP, OSHA

Course Description:
This lecture class is an overview on the lifecycle of different meat sources and how they exist in a farm setting. The sources will be analyzed from growing, to finishing to processing. We will discuss how each is fabricated, marketed and utilized. This class will focus on the industry standards for raising beef, poultry, lamb and veal.

Student Learning Outcomes:
Students will be able to:

Recognize acceptable practices for raising finishing and processing beef, pork, poultry, lamb and veal.
Be able to recognize different seafood proteins as well as different meat substitutes.
Recognize the importance of HACCP planning and implementation.
Recognize safety issues in a foodservice setting and appropriate measures to address.
Recognize the importance of sustainable farming practices.
Identify the needed health related environmental aspects when raising animals as shown in on-site farm visits.