CAHS 21 Meat Analysis (2)
Lec-35
Credit, Degree Applicable
PREREQ.: ESL 160 or ENGL 93 or ENGL 95 or ENGL 88 or ENGL 88A or placement in ENGL 96 or ENGL 88B
ADVISE: Completion of or concurrent enrollment in: CAHS 20A and CAHS 20B and CAHS 20C
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.
CSU

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

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