Understanding & Cooking Meats, Fish & Shellfish
Course Information
CA-104
Credit Hours: 5
Course Pre-Requisites: None
Course Co-Requisites: None
Course Description
Basic cooking methods as they apply to meat, poultry, fish and shellfish are explored with emphasis on understanding of composition, structure, grading, inspection and basic cuts. In addition, the student will prepare and cook meat, poultry, fish and shellfish in various ways.