CULA 2800 - Meat Prep and Cook

Credits: 4
Students learn and practice meat preparation and cooking methods applicable to beef, lamb, veal, pork, fish, and poultry. Students practice roasting, sautéing. braising, grilling, baking, broiling, pan broiling, and pan-frying meats. Students identify characteristics of cuts of meat and U.S.D.A. quality grades, and learn Federal Meat Inspection Regulations. Students also learn overall kitchen functions for preparing and expediting food during service hours in a restaurant.

Prerequisite: Completion of HRM 1505, CULA 1515, CULA 1600, and CULA 2700.