CHEF 1340 - Meat Preparation and Cooking

CIP Code: 12.0503
Credit(s): 3
Study of the preparation storage and cooking techniques for beef pok 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. 1,2,3,4,6

Requisite(s): Take CHEF 1301 CHEF 2301
Faculty Consent: N

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