CHEF1340 — Meat Preparation and Cooking
CIP Code: 12.0503 Study of the preparation storage and cooking techniques for beef pok 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. 1,2,3,4,6 Requisite(s): Take CHEF 1301 CHEF 2301 Faculty Consent: N