CUL 220 - Meat, Seafood, and Poultry Preparation

Credits 3

Provides the study and preparation of meat, poultry, shellfish, fish, and game, including alternative protein sources. Promotes the knowledge/skills required to select appropriate use of these foods as meal components.

Lecture: 2 hours per week Laboratory: 3 hours per week Total: 5 hours per week

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CUL 220 - Meat, Seafood, and Poultry Preparation