CULA 107

This course provides an introduction to the principles of meat and poultry cooking. The student will learn to identify cuts of meat and poultry, describe and apply various cooking methods and techniques for meat and poultry, prepare gravies, cut and portion meat and poultry for customer service. Emphasis will be placed on proper cooking and preparation methods, and industry standards for production time. This course is restricted to students in the Culinary Arts program