CHRM 1130 Protein Fabrication

0.5 - 4.5 - 2.0

Prerequisite

(2) CHRM 1020 and CHRM 1030 - must be completed prior to taking this course.

Course Description

Study focuses on the identification, fabrication, handling, and storage of protein items to include poultry, beef, pork, lamb, offals, shellfish, and finfish. Students are introduced to the concepts of protein cookery.