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May 01, 2024
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CUA 135 - Center of the Plate: Beef & Veal1.0 Credits
Prerequisites: CUA 122 with a grade of C- or higher.
Provides the student with the basic information required for proper selection, handling, and cooking of beef and veal products. The course focuses on a variety of beef and veal products commonly used in the professional kitchen. Meets a minimum of 22.5 hours. This course has a fee that may be non-refundable. Please see the registration staff for more information.
LECLB 22.5 Contact hours
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