CULI-3036Protein Fundamentals 2
Get ready to sharpen your knives and your culinary skills! Building on Protein Fundamentals 1, students will discover sustainable and respectful practices through whole animal butchery. They will learn animal bone and muscle structure as well as prepare consumer-ready items includes sausages, bacon, and cutlets. Preservation techniques will be explored to create culinary classics such as gravlax and duck confit. Students will dive deep into the world of fish fabrication and explore a whole new school of seafood including mollusks, crustaceans, and cephalopods. Students will hone their meat cooking skills using a variety of proteins.
