Apr 05, 2025  
PUBLISHED 2021-2022 Credit Catalog 
    
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PUBLISHED 2021-2022 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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