Catalog Number: 10316101
...through identification, the study of origins and seasonality, discussion of quality, use, safe handling and fabrication, learners will explore vegetables, seafood, meats, fruits, herbs, spices, oils, vinegar and the nature of taste and flavor. The USDA grading system and butchery concepts are included. Safety, sanitation and cost control concepts are applied.
Select Term to View Scheduled Classes:
Please note that this class may or may not be offered in the term selected. Class listings are updated daily to reflect changes or additions. Please check prior to the beginning of the term for the most up-to-date information.
|Fall 2018||08/27/2018 TO 12/21/2018|
|Spring 2019||01/21/2019 TO 05/10/2019|
|Summer 2019||06/03/2019 TO 08/16/2019|