CACM 132A - Meat, Seafood & Poultry
- Recent Professors
- Michael Fitzgerald
- Recent Semesters
- Fall 2026, Spring 2026, Fall 2025, Spring 2025
- Class Size
- 30–40 students
- Credits
- 1
- Fall 2026 Sections
- View Fall 2026 sections of CACM 132A
- Transfers To
- CSU
- Description
- This course covers different types of meat, seafood, and poultry. Students learn how to choose the right cut, purchase options, determine tough versus tender cuts, primal and subprimal cuts. The emphasis is placed on the muscle composition and location for practical use in a commercial kitchen. This course is designed for Culinary Arts/Culinary Management major and specialized training in Meat, Seafood, and Poultry.