Meat, Seafood, and Poultry Preparation
Session
Regular Academic Session
Class Number
40628
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 Attributes
Delivered by Central Virginia
Notes
Hybrid - combines on-campus instruction and online instruction (using Canvas). E-ail instructor at bah@centralvirginia.edu using your CVCC e-mail account with questions.
Class Actions
Class Details
Instructor(s)
T Tba
Meets
We 4:00PM - 9:00PM
Dates
01/11/2021 - 05/10/2021
Room
8113 - Classroom
Instruction Mode
Hybrid
Campus
CVCC Campus & Locations
Location
Primary CVCC Campus
Components
Lecture Required
Class Availability
Status
Open
Seats Taken
5
Seats Open
5
Class Capacity
10
Wait List Total
0
Wait List Capacity
0