COOK253 — Butchery for Chefs
COOK 253 - Butchery for Chefs COOK 253 - Butchery for Chefs Description This course provides the tools, theory and practical experience to prepare meat. Topics include mise en place, storage and safe handling. You will be exposed to primal and sub-primal cuts of meat. You will also learn about the relationship between muscle structure and the cooking process. 3 Credits Time Guidelines The standard instructional time for this course is 60 hours.