Schedule of courses -

Details about the Spring 2013 course you selected


Subject:

Culinary Arts

Title:

CULN-175 Meat, Poultry and Fish Fabrication - (SC) - 2 Units

Instructor:

McGlynn, B



Course

Section

Days

Time

Room

Units

Start/Stop Dates

CULN-175

8661

M

4:00-7:20pm

HRM-201

2 Units

3/11 - 5/20


Catalog Course Description
CULN-175 Meat, Poultry and Fish Fabrication
2 - 2 Units SC NR
Credit - Degree Applicable
Variable Hours
 
Note: Culinary and food service students must have a current record of satisfactory tuberculosis (TB) screening on file with the culinary offices by the beginning of classes. Students are required to supply their own equipment and uniforms depending on the class. See instructor at the first class meeting.
This course provides students with a comprehensive meat identification process, including cuts, buying and ordering procedures, nutrition data, food safety and storage, and USDA grading standards. CSU

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