CA 200 Meat, Poultry, and Fish
focuses on the identification of wholesale and fabricated cuts of beef, pork, veal and lamb and the recognition of various types of poultry and fish. It includes the study of the fundamental principles regarding meat, poultry and fish preparation. This course is applicable toward all certificates, AAS, ALS (credit hours 3.0, lecture hours 2.0, lab hours 3.0).