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May 07, 2026
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AFF 2010 - Culinary Techniques for Meat Cookery
3 cr
Graded Only
This course explores classic and modern cooking techniques for meat and poultry. Students will gain hands-on experience in dry and moist heat methods, flavor development, and proper handling to ensure food safety and quality. Emphasis is placed on time, temperature, and cut-specific approaches to achieve optimal texture and flavor. The course connects meat science to culinary application across cultural and regional traditions.
Lecture/Lab: 2 hours of lecture, 2 hours of lab
Typically offered: Spring
Special fee: There is a fee associated with this course.
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