CUA 133 - CenTER OF THE PLATE:POULTRY,FISH AND SEAFOOD

Institution:

Arapahoe Community College

Subject:

Description:

Provides the basics of handling poultry, fish and seafood including principles used for selection and the basic forms these products have and the methods of cooking them. Focuses on preparation of poultry, fish and seafood products in a commercial kitchen and incorporates practice in the use of these principles and methods. Covers pre-preparation skills and efficient organization of work techniques. Meets for a minimum of 22.5 hours.

Credits:

1.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.arapahoe.edu

Phone Number:

(303) 797-4222

Regional Accreditation:

North Central Association of Colleges and Schools

Calendar System:

Semester

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