CA 105 - Knife Skills and Fabrication

Institution:

Marshall University

Subject:

Culinary Arts

Description:

After successfully completing this course, students will be able to: execute 10 classical cuts to exact dimensions, produce a variety of garnish techniques using fresh produce, define safety and proper handling of knives related to culinary arts, have the knowledge of how to apply first aid and when to seek medical help, have knowledge of proper storage and handling of meats(ie: beef,veal,lamb,pork,game), poultry, duck, game birds, round fish and flat fish. Students will also be trained in filleting fish, fabrication of chicken and birds, and meats.

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.marshall.edu/

Phone Number:

(800) 642-3463

Regional Accreditation:

North Central Association of Colleges and Schools

Calendar System:

Semester

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