2022-2023 Academic Catalog 
    
    Mar 29, 2024  
2022-2023 Academic Catalog [ARCHIVED CATALOG]

CULD 0323 - Meat and 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  or permission of instructor.