CUL122 - Intro to Meats,Poultry, and Fish
Credit Hours: 3.0
This course introduces students to the principles of cutting and cooking meats, poultry, and fish. Students will learn which cooking method is best used for different meat products. Emphasis will be placed on butchering and product identification.
This course is not offered during the Spring 2021 semester.
This course is not offered during the Summer 2018 semester.
This course is not offered during the Fall 2018 semester.
This course is not offered during the Spring 2018 semester.