Catalog Description
Focuses on the fabrication of beef, pork, veal, lamb, poultry, and fish; proper cuts and their uses; and recognition of the quality of meat and cooking methods used for various cuts of meats. Also learn about purchasing specifications and ordering terms.
Requisites
PREREQ: CAHS 10A and CAHS 10B; Completion of or concurrent enrollment in: CAHS 20A and CAHS 20B
Learning Outcomes