CUL 246 Fish and Sauce

This course applies previously acquired cooking skills to a broad range of seafood. Students learn to identify and distinguish different types of seafood along with the proper procedures for storing, cutting, and preparation. Students systemize the relationship between seafood’s characteristics, cooking methods, and sauce choices. Students explore and consider the ramifications of cooking choices on J233 ecology. Prerequisite: CUL 125; Corequisites: CUL 092 and CUL 093 NOTE: This course replaces CUL 254 in previous curricula. 2 quarter hours

Credits

2

Distribution

KC:Kendall Course