Meat Preparation and Processing
Jefferson State Community College
CourseCUA 201
This course focuses on meat preparation and processing. Stu- dents will be responsible for the preparing of meats including beef, pork, poultry, fish and seafood so they can be used for final preparations in the other stations of the kitchens. Upon com- pletion, students will be able to demonstrate an understanding of the principles in meat preparation and processing.
- Credits
3 credits
- Course Code
CUA 201
Related Courses
Prerequisites, corequisites, and courses that build on this one