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Sep 08, 2024
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CULA 105 - Theory of Meat, Poultry, and Seafood2 lecture hours, 2 lab hours, 3 credit hours Theoretical and hands-on study of various meats, seafood, and poultry products used in a commercial kitchen setting. Includes instruction in basic fabrication of common commercial cuts. Prerequisite(s): CULA 101, CULA 102, and CULA 103.
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