CUA 201 - Meat Preparation and Processing

Institution:

Jefferson State Community College

Subject:

Culinary Arts

Description:

This course focuses on meat preparation and processing. Students will be responsible for the preparing of meats including beef, prok, poultry, fish, and seafood so they can be used for final preparations in the other stations of the kitchens. Upon completion, students will be able to demonstrate an understanding of the principles in meat preparation and processing.

Credits:

2.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.jeffstateonline.com

Phone Number:

(205) 853-1200

Regional Accreditation:

Southern Association of Colleges and Schools

Calendar System:

Semester

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