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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.


Prerequisite(s):

  • Acceptance into the program.

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