CULI-1036Protein Fundamentals 1
Delve into the exciting world of basic meat fabrication and cookery. Students will use food safe practices to properly handle and store meat to ensure customer safety while cooking. They will discover how to identify the structure of common proteins while working with chicken, pork, beef, fish, seafood, and more. Students will acquire essential cooking techniques such as sautéing, searing, roasting, braising, and pan-frying. This course wraps up with students designing their own protein-based recipe to share with their classmates.
