CAHS 21 - Meat Analysis

Institution:

City College of San Francisco

Subject:

Description:

Lec-2 Prereq.: ESL 62 or 68 or 140, or placement in ESL 72 or 150 or higher Advise: Completion/concurrent enrollment in CAHS 20 The fabrication of beef, pork, veal, lamb, and fish. Proper cuts and their uses. Recognition of the quality of meat. Knowledge necessary for proper purchasing of meats in order to maintain the desired percentage of profit in a restaurant operation. CSU Formerly HR 21.

Credits:

2.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.ccsf.edu

Phone Number:

(415) 239-3000

Regional Accreditation:

Western Association of Schools and Colleges

Calendar System:

Semester

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