316-109 — Meat Analysis 2
Introduces the basics of meat smoking, preservation and presentation of meats and seafood. Students will explore the art of charcuterie and meat and seafood garde manger. Students will also be introduced to the safe use of curing processes and ingredients. (Prerequisites: Completion of 316-102 Culinary Principles; 316-103 Science of Baking; 316-106 Entrée 1; 316-108 Meat Analysis 1; 316-111 Soups and Sauces; 316-148 Sanitation and Safety; Concurrent enrollment in 316-107 Entrée 2; 316-110 Breakfast Cookery; 316-113 Trending Foods; 316-160 Restaurant Baking; 316-169 Cakes, Tortes, Desserts) Credit for Prior Learning Available