Meat, Seafood & Poultry
Offered By: San Diego City College via California Community Colleges System
Course Description
Overview
This course covers different types of meat, seafood, and poultry. Students learn how to choose the right cut, purchase options, determine tough versus tender cuts, primal and subprimal cuts. The emphasis is placed on the muscle composition and location for practical use in a commercial kitchen. This course is designed for Culinary Arts/Culinary Management major and specialized training in Meat, Seafood, and Poultry.
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