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.
Course ID
21
Department
Subject
Units
2
Requisites
PREREQ: CAHS 10A and CAHS 10B; Completion of or concurrent enrollment in: CAHS 20A and CAHS 20B
Transfer code
CSU
Credit type
Credit/Degree Applicable
Lecture hours
Lec-35
Has field trips
0