CULA115 Protein Fabrication and Utilization
Students will engage in hands on application of fabricating a variety of meat, poultry, fish and shellfish items and the utilization of the proper cooking techniques for each protein. Students will practice and sample some of the products for texture and flavor. Students will study meat grading methods, purchasing, proper storage of product, and calculate a butcher's yield and food cost of each product. Sanitary practices and compliance with laws and ordinances of the Department of Health are enforced. Restricted to Culinary Students.
Prerequisite
CULA112
Lecture/Lab Ratio
1:4