CLM 103 - Culinary Skills III

5 Credits
Lecture: 2 Lab: 8

Culinary Skills III is a continuation of the Culinary Skills II course and upon completion students will be proficient in the principles of identification and cookery of meat, poultry, game, fish and shellfish. Students will learn the quality indicators when selecting and purchasing meat, poultry, game, fish and shellfish using the Institutional Meat Purchasing Specification (IMPS) and National Association of Meat Purveyors (NAMP) meat buyers guide as well as the Seafood Handbook: The Comprehensive Guide to Sourcing, Buying and Preparation.

Note: MCC student uniform and knife kit are required.

Articulation: 1.2

Prerequisite: CLM 102 with a grade of C or higher
View Course Availability