Course Details

Course Number

10316110

Credits

3.00

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.

Class Details

Days & Times Room Instructor Meeting Dates
Monday, Tuesday, Wednesday, Thursday 8:30AM - 1:30PM ON SITE Travis Teska Mar 7 - Apr 13

Mode of Instruction

In Person
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Fees

$636.30

First date to enroll

Last date to enroll

Class Status

Open

Capacity

24

Available Seats

17

Registration

This class is only open to students enrolled in a program, or those with special approval. To register for this class, please first enroll in a program or request Dean approval.