CUL 2600 Meat, Poultry, and Seafood

This course introduces you to the fabrication of meat and poultry for various industry operations. Emphasis is given to identification, portion control, and utilization of byproducts. Attention is given to fundamental cooking techniques and finished presentations. Attention is also given to techniques and cooking concepts for fabricating fresh fish and seafood. You will progress through economical and attractive plate presentations to refined, high-quality dishes.