Meat and Seafood Fabrication and Cooking

Catalog description

2 Lab Hours Prerequisites: CLR 110 and CLR 117 Description In this course, students are instructed through lecture, demonstration and lab work on the proper butchery techniques of meats and seafood. Students use dry, moist and combination cooking techniques for meat, poultry and seafood. Students refine their cooking techniques of sauces, starch and vegetables and prepare complete entrees. Safety and sanitation procedures are reinforced. Program knife kit and uniform are required for this course.