Meat, Seafood, and Poultry Preparation - CUL 220 at Reynolds Community College


         
 
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CUL 220 - Meat, Seafood, and Poultry Preparation
Provides the study and preparation of meat, poultry, shellfish, fish, and game, including alternative protein sources. Promotes the knowledge/skills required to select appropriate use of these foods as meal components.
Lecture 2 hours. Laboratory 3 hours. Total 5 hours per week.
3 credits

Schedule at Reynolds Community College

Summer 2026 ➜

Live Schedule
Class # Section Credits Day Time Start Location Mode
64830 CUL 220-01TK 3
  TuWTh  
1:30 p.m.-7:30 p.m.
 2026-05-19 The Kitchens P
NOTE: Approved uniform and textbook required the first day of class. Review HRI uniform policy.

Fall 2026 ➜

Live Schedule
Not scheduled

Spring 2027 ➜

Live Schedule
Not scheduled
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