CULA 126

The student will learn to identify cuts of meat, poultry, and seafood and also learn to stew, braise, bake, grill, broil, roast, pan fry and deep fry meat, fish and poultry. The student will prepare au jus and pan gravies, variety meats, carve and portion meat, fish and poultry. Emphasis will be placed on method of preparation and industry standards for production time. This course is restricted to students in the Culinary Arts program