Schedule of courses -
Details about the Fall 2012 course you selected |
Subject: | Culinary Arts |
Title: | CULN-175 Meat, Poultry and Fish Fabrication - (SC) - 2 Units |
Instructor: | McGlynn, B |
|
Course |
Section |
Days |
Time |
Room |
Units |
Start/Stop Dates |
|
|
CULN-175 |
8130 |
T |
4:00-6:50pm |
HRM-KITCHEN |
2 Units |
9/04 - 11/20 |
|
| Catalog Course Description | ||
| CULN-175 Meat, Poultry and Fish Fabrication | ||
| 2 - 2 Units | SC | NR |
| Credit - Degree Applicable | ||
| Variable Hours | ||
| Note: Culinary and food service students must have a current record of satisfactory tuberculosis (TB) screening on file with the culinary offices by the beginning of classes. Students are required to supply their own equipment and uniforms depending on the class. See instructor at the first class meeting. | ||
| This course provides students with a comprehensive meat identification process, including cuts, buying and ordering procedures, nutrition data, food safety and storage, and USDA grading standards. CSU | ||
|
Back to the search results page. | Start a new search. |
