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May 06, 2026
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AFF 1025 - Basic Lamb, Pork, and Poultry Fabrication
3 cr
Graded Only
This course expands on foundational skills by introducing students to the unique aspects of lamb, pork, and poultry processing. Emphasis is placed on species-specific techniques, ethical sourcing, humane handling, and creating cuts suitable for culinary or retail markets.
Lecture/Lab: 2 hours of lecture, 2 hours of lab
Prerequisite(s): AFF 1010 AFF 1015 (may be taken concurrently)
Typically offered: Fall
Special fee: There is a fee associated with this course.
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