CLA-2203 Meat Cutting and Cooking - 6.00 credits

CLA-2203  Meat Cutting and Cooking  (6 Credits)  A study of cutting and cooking finer proteins specifically lamb, beef tenderloin, veal, game, lobster and seafood. This further includes the application of techniques around sausage, pate, terrines, ballotines and galantines.Instruction (1.0), Lab (8.0)Requisite courses: Take CLA-2203L (Required, Concurrent).