CULA 124

Meat, Poultry and Seafood Cutting

Lec 001 selected

This course provides the students with instruction on processing techniques of primary and secondary cuts of beef, veal, pork and lamb. The student will acquire knowledge of variety meats, portion cutting, work methods, weights and measures, cutting techniques and safety. The student will cut and bone poultry, and identify, clean, scale, fillet and portion cut seafood. This course is restricted to students in the Culinary Arts program

Sections

Lecture

Lec 001

Mon, Tue, Wed, Thu, Fri 8:00-15:50

Mon, Tue, Wed, Thu, Fri8:00-15:50C-Wing C210820104

Syllabus

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