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May 11, 2024
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CUL 2142 - Meat & Fish ID & Fabrication Hours: 2 This course is the study of specific types, cuts, and fabrications of meats, poultry and fish. Students will advance their knowledge and skills learned in Purchasing & Product Identification. Areas in meat, poultry and fish standards, grading, and yields will be taught with students breaking down and butchering these items into restaurant grade cuts.
Prerequisite: CUL 1133 and CUL 1142
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