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MEAT 101 Meat Identification and Fabrication

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  • Top Course Tags

    Always Do the Reading

    Great Intro to the Subject

    Participation Counts

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    • Profile picture
    Sep 14, 2016
    | Would highly recommend.

    This class was tough.

    Course Overview:

    It is very detailed and very important to a chef's overall knowledge base.

    Course highlights:

    I learned about the cuts, fabrication, and identification of every type of meat through book work, hands-on activities, and demonstrations.

    Hours per week:

    6-8 hours

    Advice for students:

    Use note cards, worksheets, and tutoring provided in the library

    • Summer 2016
    • Chef Katz
    • Yes
    • Great Intro to the Subject Always Do the Reading Participation Counts
    • Profile picture
    Feb 26, 2016
    | No strong feelings either way.

    Not too easy. Not too difficult.

    Course Overview:

    Tests are mulitple choice, fill in the blank, short answer, and matching. Good luck.

    Course highlights:

    I'm taking this class as we speak.

    Hours per week:

    6-8 hours

    Advice for students:

    I wish I would of checked this out first.

    • Spring 2015
    • Schneller


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