ASCI 343: Meat CulinologyTMIII: Foodservice Applications
Meat CulinologyTMIII: Foodservice Applications Crosslisted as NUTR 343
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.
|Course Format:||Lecture 3|