GASC 1200
Selecting Raw Materials
Inter American University of Puerto Rico-Central Office · UGRD · Fall 2026
1 section
Catalog description
Introductory study of agricultural products, meat, fish and seafood most used in professional kitchens. Includes the seasonings used in cooking and the families to which they belong. Emphasis in the quality factors and the uses and profile of flavors of different products. Discussion of the basic techniques of cuts of meats, as well as those of handling of fish and seafood. Requires 45 hours of lecture-lab.
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001
Availability not recently verifiedClass #inter_american_puerto_rico_centr-1135Fall 2026UGRD3 credits
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