CUA1029 — Center of the Plate
Vocational Lab Hour(s): 6 Meat, poultry and seafood handling and preparation, including basic forms and cuts, principles used for selecting products and appropriate cooking methods are emphasized. Vegetarian entrees are also covered, including methods for preparation and cooking of various types of potatoes, rice, legumes, pastas, casseroles and grain products, with special attention given to complimentary proteins.
Prerequisites: CUA1025, CUA129