FSS 2206C Quantity Food Production III

This course prepares students to identify primal cuts of meat and poultry; how they are processed into restaurant portion-size cuts; identification of fishes and seafood quality; cooler management techniques; and butchery techniques. Speed scratch and hot food preparations are reviewed and practiced.

4 credits

Prerequisites

FSS 2204C

Course Fee

Lab fee $575. Insurance fee $18. Special fee $453.