CUL 1120 - Restaurant Meat Cutting

Institution:

Oakland Community College

Subject:

Description:

Pre or Corequisite: CUL 1000 This course is designed to teach the student how to cut wholesale and restaurant cuts of beef, veal, lamb, pork, poultry and fish as well as how to properly store these products. Proper handling, sanitation techniques and meat terminology will be emphasized. Course/lab fees

Credits:

2.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.oaklandcc.edu

Phone Number:

(248) 341-2000

Regional Accreditation:

North Central Association of Colleges and Schools

Calendar System:

Semester

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