CAHS 21 Meat Analysis (2)
Lec-35, field trips
Credit, Degree Applicable
PREREQ.: ESL 160 or ENGL 93 or 95; or placement in ENGL 93
ADVISE: Completion/concurrent enrollment in CAHS 20
This class will focus on the fabrication of beef, pork, veal, lamb, poultry and fish; proper cuts and their uses; recognition of the quality of meat and cooking methods used for various cuts of meats. Knowledge necessary for proper purchasing of meats in order to maintain the proper percentage of profit in a restaurant operation.

After successful completion of this course, students will be able to:

Find more details on this course in its official Course Outline of Record