PCA-205 — Protein Cookery Intermediate
PCA - 205 Protein Cookery Intermediate PCA - 205 Protein Cookery Intermediate 2 Credit(s) This course includes instruction on advanced techniques in preparation of specialty meats, poultry, and seafood. Students will learn of essential techniques specific to cleaning, deboning, and cutting beef, pork, lamb, poultry, and seafood. For more information visit our timetable