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Dec 04, 2024
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CUA 130 - Center of the Plate: Poultry1.0 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
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