CUL 1204 - Meat, Seafood and Fabrication

This course will explore all aspects of selecting and preparing different types of meat including beef, veal, lamb, pork, poultry, game and fish. Students will learn the principles of meat cookery and then apply that knowledge to the various types of meat. PREREQUISITES: CUL 1201 Basic Food Service, CUL 1202 Food Safety, CUL 1203 Culinary Fundamentals.

IAI Codes - Illinois Articulation Initiative (If applicable)