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May 11, 2025
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CUA 130 - Center of the Plate: Poultry1.0 Credits
Prerequisites: CUA 121 or CUA 103 with a grade of C- or higher.
Provides the student with the basic information for proper selection, handling, and cooking of poultry and fowl products, including chicken, duck, turkey, goose, and pheasant. The course focuses on a variety of poultry and fowl products that are 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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