CUL 240
Meats, Seafood, & Poultry ((4 credit hours))
Kentucky Community and Technical College System · UGRD · Fall 2026
1 section
Catalog description
Identifies various cooking techniques for and the preparation of meats, seafood, poultry, and meat analogs. Lecture/Laboratory: 4.0 credits (90 contact hours).
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Availability not recently verifiedClass #kctcs-0720Fall 2026UGRD
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