CUL 240 — Meats, Seafood, & Poultry
Identifies various cooking techniques for and the preparation of meats, seafood, poultry, and meat analogs. Lecture/Lab: 4.0 credits (90 contact hours).
Part of
- Advanced Catering - Certificate
- Advanced Culinary Arts - Certificate
- Advanced Food and Beverage Management - Certificate
- Catering and Personal Chef - Diploma
- Culinary Arts - Certificate
- Culinary Arts - AAS
- Culinary Arts - Diploma
- Food and Beverage Management - Certificate
- Food and Beverage Management - Diploma