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Meats, Poultry, & Seafood

  -F.S. 205 - Meats, Poultry, & Seafood   

This course is the among the most intensive, difficult, and important lessons in the culinary industry. Here, we go into detail and discuss all different proteins used as the "center of the plate", as well as all of the different cuts of these animals. More importantly, you will learn how to cook these. Because not all parts of the animal were created equally, many different techniques are used- sometimes multiple techniques of cooking are used to properly cook a protein.