Mar 29, 2024  
PUBLISHED 2019-2020 Credit Catalog 
    
PUBLISHED 2019-2020 Credit Catalog [ARCHIVED CATALOG]

MEAT 210 - Charcuterie and Cooking Trends


Course Description
This course provides an introduction to the basic cooking skills that are required to be successful in applied butchery. Students will learn knife skills, stock and production, and cooking methods using equipment and value added applications.

1.5 Credits:

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Domestic Fee
255
International Fee
928.56
Registration Statement
View course dates and times.