CUL 102 - Meat,Seafood,and Poultry

Institution:
Ozarks Technical Community College
Subject:
Description:
Identifi cation and Fabrication This course builds on basic food preparation knowledge and skills by focusing on presentation and consumption of center-of-the-plate items and products. In addition, this course further broadens knowledge of culinary arts within the commercial kitchen. Prerequisites: CUL 101, HSM 115.
Credits:
4.00
Credit Hours:
Prerequisites:
Corequisites:
Exclusions:
Level:
Instructional Type:
Multiple
Notes:
Additional Information:
Historical Version(s):
Institution Website:
Phone Number:
(417) 447-7500
Regional Accreditation:
North Central Association of Colleges and Schools
Calendar System:
Semester

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