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CA2235 - Meat and Poultry II

This course explores advanced processing and cooking methods of lamb, veal, wild game and specialty poultry.  Dry, moist, and combination cooking methods will be practiced.  Students will also learn about marinades, rubs, and garnishes.
 

Prerequisite(s): CA2125

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

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