ASCI 343: Meat CulinologyTMIII: Foodservice Applications

ASCI 343
Prereqs: ASCI/NUTR 210 or ASCI/NUTR 213 or ASCI/NUTR 310.
Cookery principles and methods role in maintaining meat yield and quality characteristics. Cookery techniques to maximize guest satisfaction and insure foodservice and/or restaurant financial integrity. Flavor enhancement and cookery technology application in center of the plate concept development.
Credit Hours: 3
Course Format: Lecture 3
Course Delivery: Classroom


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