CHRM 1130 Protein Fabrication

0.5 - 7.5 - 3.0

Prerequisite

(2) CHRM 1020 and CHRM 1030

Course Description

Study focuses on the identification, fabrication, handling, and storage of protein items to include poultry, beef, pork, lamb, offals, shellfish, and finfish. Students are introduced to the concepts of protein cookery.