Meat Preparation and Saucier I

CLA-1102  Meat Preparation and Saucier I  (6 Credits)  A study of the anatomy and purchasing of proteins as well as their butchery, cooking, holding and serving. Also includes the production of stocks, soups, stews, gravies and sauces from bones and by-products.Instruction (1.0), Lab (8.0)Requisite courses: Take CLA-1102L (Required, Concurrent).