CFS 102 - Meat, Poultry, Fish Fab & Prod

Institution:

North Shore Community College

Subject:

CULINARY ARTS & FOOD SERVICE

Description:

Meat/Poultry/Fish Fabrication & Production Pre: Communications Proficiency Co: CFS101 Students will learn to identify meat, poultry and fish structure, primal and sub-primal cuts, methods of cutting and grading, and the proper cooking methods for each.

Credits:

2.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

09/01/2006 - 09/01/2007 

Institution Website:

www.northshore.edu

Phone Number:

(978) 762-4000 ext 4350

Regional Accreditation:

New England Association of Schools and Colleges

Calendar System:

Semester

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