CULA23033 — Meat & Seafood
CULA 23033 - Meat & Seafood CULA 23033 - Meat & Seafood This course is an introduction to meat and meat fabrication for food service operations. In this course, students learn the fundamentals of purchasing specifications, receiving, handling, and storing meat, as well as techniques for fabricating cuts for professional kitchens. This course also covers an introduction of the principles of receiving, identifying, fabricating, and storing seafood. Identification involves round fish, flat fish, crustaceans, and shellfish. Topics include knife skills, yield results, quality checking, product tasting, storage of various types of fish, techniques for fabrication for professional kitchens, special storage equipment and commonly used and underutilized species of fish. Associated Fees: Special Course Fee Course Code History: CUL 2303 Course Typically
Prerequisites: CULA13023