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National College Credit Recommendation Service
EdTech Institute, LLC (formerly The Sage Group, LLC) | Evaluated Learning Experience
Culinary Arts - Entrees ( 311)
Various approved locations throughout the U.S.
March 2013 - December 2018.
Instructional delivery format:
Traditional classroom model
Students will be able to: demonstrate foundational knife skills; discuss six kinds of poultry recognized by the USDA; demonstrate methods for preparing and stuffing poultry; discuss classifications and types of fish; outline eight different methods for cooking fish; describe the composition of beef; Identify cuts of beef; explain how to tenderize beef; Describe the composition of pork; identify cuts of pork; and explain how to determine the doneness of pork.
This course is designed for participants who are interested in the culinary arts industry. It is a continuation of the Culinary Arts Principles and Applications I course. Topics include: knife skills, beef, pork, poultry, and seafood. The course is highly interactive with hands-on applications of core skills.
In the lower division baccalaureate/associate degree category, 2 semester hours in Culinary Arts or Nutrition and Foods (4/13).