Meat, Seafood & Fabrication

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