CA 8.409 - Meats

Institution:

Linn-Benton Community College

Subject:

Description:

(6 class hrs/wk, 3 cr) F Addresses fabricating primal and sub-primal cuts of beef, pork and lamb for profitable use in restaurants. Includes knife techniques, portion cutting, and safe and sanitary meat handling and storage. Proper cooking procedures and techniques also are presented. Handling and tasting of meat products is an integral and required part of this class. Prerequisite: CA 103 Culinary Arts Practicum III.

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.linnbenton.edu

Phone Number:

(541) 917-4999

Regional Accreditation:

Northwest Commission on Colleges and Universities

Calendar System:

Quarter

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