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

Not scheduled at this time

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