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Sep 20, 2026
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CUA 1033 - Center of the Plate: Poultry, Fish & Seafood1.0 Credits
Provides the basics of handling poultry, fish and seafood including principles used for selection and the basic forms these products have and the methods of cooking them. Focuses on preparation of poultry, fish and seafood products in a commercial kitchen and incorporates practice in the use of these principles and methods. Covers pre-preparation skills and efficient organization of work techniques. Meets for a minimum of 22.5 hours.
LECLB 22.5 Contact hours
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