CULA 2800 - MEAT PREP AND COOK

Institution:

Laramie County Community College

Subject:

Description:

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. Prerequisites: HRM 1505, CULA 1515, CULA 1600, CULA 2700.

Credits:

4.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.lccc.wy.edu

Phone Number:

(307) 778-5222

Regional Accreditation:

North Central Association of Colleges and Schools

Calendar System:

Semester

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