Search Results

PCA-105 Protein Cookery Essentials

2 credits

This course provides theoretical and applied learning for future Chefs as they learn the essential elements of proteins. Instruction encompasses types of proteins, muscle and bone structure, grading, and storage of beef, pork, lamb, veal, poultry, seafood, and shellfish. Students will process and prepare the meat, poultry, and seafood with a variety of short order cooking methods.


  • Admission to the Culinary Arts Program.

For more information visit our timetable

For information about transferability: