CUA 135 - Center of the Plate: Beef & Veal

1.0 Credits

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