CLR 118 - Meat & Seafood Fabrication & Cooking
Credits: 3
2 Lecture Hours 2 Lab Hours
Prerequisites: CLR-110 and CLR-117
In this course, students are instructed through lecture, demonstration and lab work on the proper butchery techniques of meats and seafood. Students will apply dry, moist and combination cooking techniques to meat, poultry and seafood.
Students will refine their cooking techniques of sauces, starch and vegetables to prepare complete entrees. Safety and sanitation procedures are reinforced. Program knife kit and uniform are required for this course.
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