Aug 11, 2020  
Undergraduate Catalog 2018-2019 
Undergraduate Catalog 2018-2019 [ARCHIVED CATALOG]

VGCA 142 - Professional Cooking: Fish and Poultry (Elective)

1 hour

This course introduces the principles of meat cookery as it applies to fish and poultry.  Students select appropriate equipment and a variety of cooking methods such as steaming, stewing, poaching, pan frying, broiling, grilling and roasting.  Current trends of plating and presentation are practiced. Lab Fee: 9 ($180).
Pre- or Co-requisite: VGCA 151 .
WINTER, even years