"The Science of Meat: Butchery and Cooking" is a meticulously crafted course that bridges the technical aspects of meat preparation with culinary artistry. The program begins with an introduction to meat types, cuts, and quality selection, tracing the history and cultural significance of meat consumption. Students will learn the fundamentals of butchery, including the proper use of tools, knife skills, and techniques for handling beef, pork, and poultry. The course dives deep into the science of meat, covering muscle structure, the role of fat, and processes like aging and tenderization that affect texture and flavor. Cooking techniques are a cornerstone of the curriculum, with detailed lessons on grilling, roasting, pan-frying, sous vide, and slow cooking. Learners will also explore the art of seasoning, marinades, and pairings, as well as plating and presentation to create visually appealing dishes. In addition to technical and culinary skills, the program emphasizes health and sustainability. Students will examine the nutritional aspects of meat, sustainable consumption practices, and ethical considerations, ensuring they are well-versed in the broader impact of meat on health and the environment.