May 03, 2024  
2021-2022 Academic Catalog 
    
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CULA 112 - Fundamentals of Protein Cookery

Credit(s): 5

Prerequisite(s): CULA 105  and CULA 110 . 
This course integrates the fundamental skills developed  in CULA 110 with more advanced protein cookery techniques, including production and presentation of full plates and concentration on development of flavor.  Topics consist of poultry, meats,  fish, shellfish, meats, charcuterie and fundamental butchery/fabrication techniques in sub-primal cuts.   (Spring Semester)


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