Meat, Seafood & Fabrication (CULI-104)
2014 Spring
Location: Main Campus
Description:
This course teaches the student to identify wholesale and food service cuts of beef, pork, veal and lamb as well as the principles of preparing meats, fish and poultry. Prerequisite of or concurrent enrollment in CULI 101, 102 and 103.
Textbook information can be found here.
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| CULI-104-HY01D |
| 01/13/2014 - 02/06/2014 |
Main Campus |
R. Rhymes |
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| Lab |
Time: 8:00AM - 12:50PM |
Days: MTWR |
Seats: 1 |
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