CUA 130 - Center of the Plate: Poultry

1.0 Credits

Prerequisites: CUA 122; Minimum grade C-.
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.
LECLB 22.5 Clock hours