CFS 201 : Meat Preparation and Processing

This course focuses on meat preparation and processing. Students will be responsible for the preparing of meats including beef, pork, poultry, fish, and seafood so they can be used for final preparations in the other stations of the kitchens. Upon completion, students will be able to demonstrate an understanding of the principles in meat preparation and processing.

Overview

Program

Credits

2
Lecture Hours
1
Lab Hours
2
Manipulative Hours
0