CART 151 - Meat/Poultry/Seafood Prep

Institution:

West Virginia Northern Community College

Subject:

Culinary Arts

Description:

This course covers government standards for inspection and grading of meats, poultry and seafood. Emphasis is on the identification of meats - both primal and retail - and on the selection of the proper cooking method for varying cuts/types of meat, poultry and seafood. Production will include the preparation of menu items containing meat, poultry, and seafood. Students must register for a lecture and laboratory section.

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.wvncc.edu/

Phone Number:

(304) 233-5900

Regional Accreditation:

North Central Association of Colleges and Schools

Calendar System:

Semester

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