May 13, 2024  
PUBLISHED 2024-2025 Credit Catalog 
    
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PUBLISHED 2024-2025 Credit Catalog

MEAT 210 - Charcuterie and Cooking Trends

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