Meat, Poultry, Seafood Cutting (CULI 1135)

This course is centered around the cutting and processing of primary and secondary cuts of beef, pork, veal and lamb. Included in the course are the cutting and processing of an assortment of fish and poultry products.

This course is part of the full-time Cooking Foundation - High School, Culinary Arts Programs.
Course code: CULI 1135
Credits: 4.0
Length: 100.0 hours
Course outline: view

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