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CA 200 - Meat, Poultry and Fish

Description:CA 200 focuses on the identification of wholesale and fabricated cuts of beef, pork, veal and lamb and the recognition of various types of poultry and fish. It includes the study of the fundamental principles regarding meat, poultry and fish preparation.
Credit hours:2-3-3
Prerequisite(s):CA 115
Applicability towards graduation:
  • Certificate or degree - All Certificates, AAS, ALS
  • Group requirement - Not Applicable
  • Area of concentration - Not Applicable
Offered:Offered in Fall.

Spring 2010 Offerings

CourseSecBegEndDaysInstructorNotes
CA 200015:00p
5:00p		10:30p
10:30p		T,Th
T,Th		White, E
  • This section begins on Jan 13 and ends on Mar 9.
CA 200025:00p
5:00p		10:30p
10:30p		T,Th
T,Th		White, E
  • This section begins on Mar 16 and ends on May 14.

Fall 2009 Offerings

CourseSecBegEndDaysInstructorNotes
CA 200017:00a
7:00a		12:30p
12:30p		T,Th
T,Th (lab)		Klinkenber
  • This section begins on Oct 13 and ends on Dec 14.
CA 200025:00p
5:00p		10:30p
10:30p		T,Th
T,Th (lab)		White, E
  • This section begins on Oct 13 and ends on Dec 14.

Culinary Arts Courses

NumberTitleHours
CA 105Culinary Fundamentals2-4-4
CA 115Culinary Applications2-4-4
CA 120Baking Fundamentals2-4-4
CA 150Culinary Math0-0-3
CA 200Meat, Poultry and Fish2-3-3
CA 210Garde Manger2-3-3
CA 220Pastry Fundamentals2-3-3
CA 230International Cuisine2-4-4
CA 290Work Exp Practicum & Seminar1-1-3