CUA 201 : Meat Preparation and Processing

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This course focuses on meat preparation and processing. Students will be responsible for the preparing of meats including beef, pork, veal, lamb, poultry, fish, and shellfish so they can be used for final preparations in the other stations of the kitchens. Upon completion, students will be able to demonstrate an understanding of the principles in meat preparation and processing. CORE.

Prerequisites

As required by college

Overview

Program

Culinary Arts

Credits

3
Lecture Hours
1
Lab Hours
4

Semester Offered

Fall
Spring
Summer

Transfer Code

Code C