Meat & Fish Essentials
Course #10316110- Type
- Post Secondary
- Credits
- 3.00
- Subject
- Culinary Arts
Identify fish, meat or poultry by carcass, primal, sub primal and fabricated cuts of meat. Learners will explore the use of fish, meats and poultry by comparing both yield grades and quality grades. Hands-on meat fabrication, meat grinding, meat smoking and sausage making will be explored.
- Conditions
- Student has satisfied all of the following: [Student has completed all of the following course(s): CULINARY 10316101 - Culinary Fundamentals] And Student has satisfied all of the following: [Students who specified one or more of these Programs of Study or Program Foci: Culinary Arts, Culinary Assistant]
Availability & Registration
We offer the following class sections for this course (10-316-110). View more class specific details and registration information by selecting a class number.
| Section | Status | Start/End Date | Register By | Instruction Mode | Campus | Meeting Information | Cost |
|---|---|---|---|---|---|---|---|
| #01 Spring | 
Open |
Mar 15 –
Apr 22
|
Jan 30 | In-Person | Wausau Main Campus |
Mar 15 – Mar 17
Monday, Tuesday, Wednesday, Thursday
08:30 AM - 01:30 PM
E110 - Culinary Lab Wausau - E Building
Brock Decker
Mar 29 – Apr 22
Monday, Tuesday, Wednesday, Thursday
08:30 AM - 01:30 PM
E110 - Culinary Lab Wausau - E Building
Brock Decker
|
$764.10 |