CUL 140 - Meat & Seafood Identification

Institution:

Lackawanna College

Subject:

Culinary

Description:

This hands-on class will introduce students to the section of the industry concentrating on meat, poultry, fish and seafood items used in the professional kitchen. Students will learn the basics of purchasing meat and seafood with an eye for quality, receiving, handling, and storing. They will learn the primal cuts of meats used in the industry and sub cuts most often used in foodservice operations. Students will learn to break down whole fish as well as to butcher widely used cuts of meat and poultry used in professional kitchens into commonly used cuts. Students will learn to evaluate fish, shellfish, crustaceans as well as meat and poultry for marks of freshness and quality and will learn to apply proper cooking techniques and principles to each item. (3 credits) Prerequisites: CUL145 AND HSP125.

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.lackawanna.edu

Phone Number:

(570) 961-7810

Regional Accreditation:

Middle States Association of Colleges and Schools

Calendar System:

Semester

The Course Profile information is provided and updated by third parties including the respective institutions. While the institutions are able to update their information at any time, the information is not independently validated, and no party associated with this website can accept responsibility for its accuracy.