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.
CULI-104-HY01D
01/13/2014 - 02/06/2014 Main Campus R. Rhymes
Lab Time: 8:00AM - 12:50PM Days: MTWR Seats: 1

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