Meat, Seafood & Fabrication
Course Overview
Course Code: CULI-104
Department: Culinary Arts
Credit Hours: 4.00
Textbook Information: Bookstore website
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
Course Schedule
Filters:
Term: Spring 2025
Section Name: CULI-104-HY02D
Location: Main Campus
Available Seats: 21
Faculty Name: R. Rhymes
Min Credits: 4.00
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