Meat, Seafood, and Poultry Preparation
Session
Regular Academic Session
Class Number
43616
Career
Credit
Units
3 units
Grading
Graded
Description
Provides the study and preparation of meat, poultry, shellfish, fish, and game. Promotes the knowledge/skills required to select appropriate use of these foods as meal components. Lecture 2 hours. Laboratory 3 hours. Total 5 hours per week.
Class Actions
Class Details
Instructor(s)
Benjamin McGehee
Meets
Mo 10:30AM - 3:30PM
Dates
01/13/2020 - 05/11/2020
Room
8113 - Classroom
Instruction Mode
In Person
Campus
CVCC Campus & Locations
Location
Primary CVCC Campus
Components
Lecture Required
Class Availability
Status
Open
Seats Taken
7
Seats Open
3
Class Capacity
10
Wait List Total
0
Wait List Capacity
0