CULA 152: Meat and Poultry Cookery

This course will introduce the student to fundamentals in food handling practices,
history, cooking methods, tool and equipment skills, safety and sanitation, recipe and menu development. While addressing specific fundamentals of purchasing specifications; receiving, handling, and storing meat and poultry; plus techniques for fabricating cuts, cooking through a variety of dry and moist heat methods and service for professional kitchens.