Course Details

Course Number

10316110

Credits

3.00

Subject

Culinary Arts

Description

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.

Prerequisite: 10-316-101 CULINARY FUNDAMENTALS. Condition: Accepted into the Culinary Arts Associate Degree program or Culinary Assistant Technical Diploma, or with Dean approval.

Availability & Registration

We offer the following class sections for this course. View more class specific details and registration information by selecting a class number.

Class Number Start/End Date Format Campus Meeting Information Pricing
62797 - Lecture Wausau
-
Monday, Tuesday, Wednesday, Thursday
12:30PM - 5:30PM
E110-Wausau Campus Culinary
TESKA,TRAVIS
$637.65

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