MEAT210 — Charcuterie and Cooking Trends
MEAT 210 - Charcuterie and Cooking Trends MEAT 210 - Charcuterie and Cooking Trends Description This course provides an introduction to the basic cooking skills that are required to be successful in applied butchery. Students will learn knife skills, stock and production, and cooking methods using equipment and value added applications. 1.5 Credits Time Guidelines The standard instructional time for this course is 30 hours.