2021-2022 General Catalog 
    
    Apr 18, 2024  
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2021-2022 General Catalog [ARCHIVED CATALOG]

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CHEF 1340 - Meat Preparation and Cooking

(3:2:4)  Study of the preparation, storage, and cooking techniques for beef, pork, lamb, poultry, seafood, and game. Includes moist,dry, and combination heat preparation methods as related to both classical and modern methods of preparation of dishes. Semester Hours: 3 Lecture Hours: 2 Lab Hours: 4


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