Jul 14, 2024  
PUBLISHED 2023-2024 Credit Catalog 
    
PUBLISHED 2023-2024 Credit Catalog [ARCHIVED CATALOG]

COOK 253 - Butchery for Chefs


Course Description:
This course provides the tools, theory and practical experience to prepare meat. Topics include mise en place, storage and safe handling. You will be exposed to primal and sub-primal cuts of meat. You will also learn about the relationship between muscle structure and the cooking process.

3 Credits