TransfermaticCLNART at Los Angeles Trade Technical College

    CLN ART 141 - BUTCHERY/CENTER OF THE PLATE AND QUANTITY FOOD COOKERY

    Recent Professors
    Not yet assigned
    Recent Semesters
    No scheduled sections on record
    Class Size
    Not published
    Credits
    6
    Prerequisite
    Culinary Arts 111; Culinary Arts 112; Culinary Arts 121, Culinary Arts 122; Culinary Arts 131; Culinary Arts 132
    Transfers To
    CSU
    Description
    Arts 122; Culinary Arts 131; Culinary Arts 132 This course covers quantity and quality food production of meats, fish, and poultry. Students will practice center of the plate food preparation, meat identification and fabrication with an emphasis on portion control, sauce pairing and accompaniment compatibility. Students will discuss, compare and prepare various international foods.