FSS 2206C Quantity Food Production III

In this course, students are introduced to identification of  primal cuts of beef, veal and lamb; how they are processed into restaurant portion-sized cuts; identification of fish and seafood quality; cooler management techniques; and butchery techniques.  Speed scratch and hot food preparations are reviewed and practiced.

 

4 credits

Prerequisites

FSS 2204C with grade of C or higher

Course Fee

Lab fee $575.