|
|
|
Apr 29, 2024
|
|
2016-2017 Academic Catalog and Student Handbook [ARCHIVED CATALOG]
|
CUL-102 Meat, Seafood & Poultry Id
Credits: 3
Contact Hours: Lec 1 Lab 4
This course will expand on the cooking techniques learned in CUL-101 Intro Food Prep & Theory through fabrication, identification and purchasing of proteins they will use in the industry. In this class, the student will have an opportunity to observe the fabrication of whole meats, seafood and poultry and apply it to cooking and plating techniques at a more advanced level. Please note: Students participating in lab courses should be prepared to stand for long periods of time on a hard surface and must be able to lift and carry up to 30 pound. Prerequisite(s): CUL 101 , HSM 115 .
|
|
|
