CHEF1340 — (NT) - Meat Preparation and Cooking

Semester Credit Hour(s): 3 Lecture Hour(s) Each Week: 2 Lab Hour(s) Each Week: 2 Study of the preparation, storage, and cooking techniques for beef, pork, lamb, poultry, seafood, and game. Includes moist, dry, and combination heat preparation methods as related to both classical and modern methods of preparation of dishes. 0503.

Prerequisites: CHEF2301

Part of

• Culinary Arts, Certificate
• Hospitality and Culinary Management, A.A.S.

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