Students are introduced to theory and gain hands-on lab experience in the following topics: occupational skills; handling meat, poultry, and seafood; beef; veal; pork; lamb; poultry; seafood and freshwater fish; game; and processed meat products. Prerequisite: Admission to Professional Cook 3
Students are introduced to theory and gain hands-on lab experience in the following topics: occupational skills; handling meat, poultry, and seafood; beef; veal; pork; lamb; poultry; seafood and freshwater fish; game; and processed meat products. Prerequisite: Admission to Professional Cook 3
