CUL122 - Intro to Meats,Poultry, and Fish
Credit Hours: 3.0
The principles of cutting and cooking meats, poultry, and fish. Students will learn which cooking method is best used for different meat products. Emphasis will be placed on butchering and product identification. Corequisite: CUL101.
Fall 2010
This course is not offered during the Fall 2010 semester.
Summer 2010
This course is not offered during the Summer 2010 semester.