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Understanding & Cooking Meats, Fish & Shellfish

Course Information


Credit Hours: 5

Course Pre-Requisites: None

Course Co-Requisites: None

Course Description

Basic cooking methods as they apply to meat, poultry, fish and shellfish are explored with emphasis on understanding of composition, structure, grading, inspection and basic cuts.  In addition, the student will prepare and cook meat, poultry, fish and shellfish in various ways.