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Apr 18, 2024
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2022-2023 Academic Catalog [ARCHIVED CATALOG]
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CUL 2303 - Meat & Seafood
Credit Hours: 3
This course is an introduction to meat and meat fabrication for food service operations. In this course, students learn the fundamentals of purchasing specifications, receiving, handling, and storing meat, as well as techniques for fabricating cuts for professional kitchens. This course also covers an introduction of the principles of receiving, identifying, fabricating, and storing seafood. Identification involves round fish, flat fish, crustaceans, and shellfish. Topics include knife skills, yield results, quality checking, product tasting, storage of various types of fish, techniques for fabrication for professional kitchens, special storage equipment and commonly used and underutilized species of fish. special course fee
Prerequisite(s):
CUL 1302 with a grade of “C” or better or instructor permission.
Course Typically Offered:
Fall, Spring
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