FSS 2206C Quantity Food Production III
In this course, students are introduced to identification of primal cuts of beef, veal and lamb; how they are processed into restaurant portion-sized cuts; identification of fish and seafood quality; cooler management techniques; and butchery techniques. Speed scratch and hot food preparations are reviewed and practiced.
4 credits
Prerequisites
FSS 2204C with grade of C or higher
Course Fee
Lab fee $575.