CA 54 - Commercial Food Production: Meats & Poultry

Institution:

Cerritos College

Subject:

Description:

Class hours: 3.0 Lecture/20.0 Laboratory Prerequisite: CA 53 or equivalent with a grade of Pass or "C" or higher. This course is designed to familiarize the student with the principles and procedures of hotel restaurant butchering, meat purchasing, and the carving of meats and poultry. Includes lecture/demonstration and practical experience in carving procedures, trimming, boning, rolling, tying, and cutting of steaks and chops.

Credits:

9.50

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.cerritos.edu

Phone Number:

(562) 860-2451

Regional Accreditation:

Western Association of Schools and Colleges

Calendar System:

Semester

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