CULA 105 - Theory of Meat, Poultry, and Seafood

2 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.