CUA1030 — Center of the Plate: Poultry
CUA 1030 - Center of the Plate: Poultry CUA 1030 - Center of the Plate: Poultry 1.0 Credits Provides the student with the basic information for proper selection, handling, and cooking of poultry and fowl products, including chicken, duck, turkey, goose, and pheasant. The course focuses on a variety of poultry and fowl products that are commonly used in the professional kitchen. Meets a minimum of 22.5 hours. This course has a fee that may be non-refundable. Please see the registration staff for more information. Prev. Course Codes: CUA-130 LECLB 22.5
Prerequisites: CUA1021, CUA1003, CUA-130