Credits: 2Catalog #10316118
Provides hands-on experience of cutting and fabricating wholesale cuts of meat. The importance of safety and hygiene, equipment utilization and yield costing are also discussed.
Enrollment Requirements: Co-requisite: Professional Cooking 1, 10316111
last updated: 05:02:06 AM Nov 23 2014
Students have until the day before the class starts to register for online, accelerated and short-term classes. After that point, students must obtain permission from the instructor to register and will have until the last date to enroll to use the permission granted to register. For all other classes, students have until the last date to enroll if seats are available.
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