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CA2125 - Meat and Poultry I

This course will explore the basic and advanced techniques in the processing and cooking methods of beef, veal, pork, and poultry. Dry, moist, and combination cooking methods will be practiced.  Students will also learn about selection criteria for meats, marinades, rubs, and garnishes.

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This course is offered in the following programs:
Culinary Management  | 

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