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Dec 26, 2024
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2023-2024 Academic Catalog [ARCHIVED CATALOG]
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CULD 0323 - Meat and Seafood
Credit Hours: 3
This course is an introduction to meat and meat fabrication for food service operations. In this course, students learn the fundamentals of purchasing specifications, receiving, handling and storing meat, as well as techniques for fabricating cuts for professional kitchens. This course also covers an introduction of the principles of receiving, identifying, fabricating and storing seafood. Identification involves round fish, flat fish, crustaceans and shellfish. Topics include knife skills, yield results, quality checking, product tasting, storage of various types of fish, techniques for fabrication for professional kitchens, special storage equipment and commonly used and underutilized species of fish. special course fee
Prerequisite(s):
CUL 1302 or permission of instructor.
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