Meat, Poultry, Seafood Cutting (CULI 1135)
This course is part of the full-time Cooking Foundation - High School, Culinary Arts Programs.
* Fees are approximate and subject to change. Students are required to pay any applicable fee increases. Fees listed are for domestic students. For international programs, visit VCC International.
† This information is intended as a guideline only. Program and course details are subject to change with the approval of VCC's Board of Governors.