CART 151 - Meat, Poultry and Seafood Preparation

3 Credit(s)
This course covers government standards for inspection and grading of meats, poultry and seafood. Emphasis is on the identification of meats - both primal and retail - and on the selection of the proper cooking method for varying cuts/types of meat, poultry and seafood. Production will include the preparation of menu items containing meat, poultry and seafood. Students are required to have a complete chef’s uniform for this class.

Pre/Corequisite(s): CART 121 and CART 159 or permission of instructor.