CULA 266 - Meat and Seafood ID;3 credits

Institution:

Brookdale Community College

Subject:

Description:

The students will learn through lecture, demonstration and hands-on experiences how to butcher meat to portion control cuts. The student will understand how meat is graded, inspected and aged. They will be made aware of the bone and muscle structure of beef, lamb, pork and poultry. Proper handling of these items will be stressed. The student will perform yield test analysis as a part of the learning experience. The student will also learn identification, handling and butchering techniques for finfish, shellfish and variety fish. There will be lecture, demonstration and hands-on application of fish cookery principles and techniques. Presentation will be emphasized. (Prerequisites: CULA 125, CULA 127 and CULA 133)

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.brookdalecc.edu

Phone Number:

(732) 224-2345

Regional Accreditation:

Middle States Association of Colleges and Schools

Calendar System:

Semester

The Course Profile information is provided and updated by third parties including the respective institutions. While the institutions are able to update their information at any time, the information is not independently validated, and no party associated with this website can accept responsibility for its accuracy.