CUL 220* - Meat, Seafood, and Poultry Preparation

(3 CR)

Prerequisite(s): CUL 106* and HRI 158*

Course Type: Not Intended for Transfer

Description: Provides the study and preparation of meat, poultry, shellfish, fish, and game. Promotes the knowledge/skills required to select appropriate use of these foods as meal components. Lecture 2 hours. Laboratory 3 hours. Total 5 hours per week.