Sep 07, 2024  
PUBLISHED 2024-2025 Credit Catalog 
    
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PUBLISHED 2024-2025 Credit Catalog

COOK 253 - Butchery for Chefs

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