Meats and Seafood Principles

Catalog description

Prerequisite: Grade of C or better in CUL 103 or CUL 110 ^ This course is an introduction to meat, poultry, and seafood fabrication for food service operations. In this course, students learn the fundamentals of purchasing, receiving, handling and storing of these center of the plate items, as well as techniques for fabricating cuts for the professional kitchen. Building on skills acquired in previous courses, students apply dry and moist heat methods to cooking meat, poultry and seafood, including the appropriate sauces, garnishes and accompaniments. Importance is placed on work habits, mise-en-place, service techniques and the final products as served to the public.(1.2) Proficiency Credit Not Available Pass/No Credit Not Available