Assistive Menu

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:Fall

Culinary Arts Courses

NumberTitleHours
CA 105Culinary Fundamentals2-4-4
CA 115Culinary Fundamentals2-4-4
CA 120Baking Fundamentals2-4-4
CA 200Meat, Poultry, and Fish2-3-3
CA 210Garde Manger2-3-3
CA 220Pastry Fundamentals2-3-3
CA 230International Cuisine2-4-4