CHEF 1340 - Meat Preparation and Cooking

Semester Hours: 3 | Lecture Hours: 2 | Laboratory Hours: 3
Study of the preparation, storage, and cooking techniques for beef, pork, lamb, poultry, seafood, and game. Includes moist, dry, and combination heat preparation methods as related to both classical and modern methods of preparation of dishes.
Required Prerequisite(s): CHEF 1301, CHEF 1305, and CHEF 2301 with a “C” or better

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