CHEF 1340 (NT) - Meat Preparation and Cooking

Semester Credit Hour(s): 3 Lecture Hour(s) Each Week: 2 Lab Hour(s) Each Week: 2

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.
Prerequisite(s): CHEF 2201
Fees: Course fee: $50; High Demand Program fee: $10 per credit hour When Offered: Sp Coordinating Board Approval Number: CIP: 12.0503.