GSN 542E - Cooking and Considering Meat and Seafood

Credit(s): 2.00

This course familiarizes students with various means of sourcing, handling and preparing meat and seafood. Students learn about the ecological considerations of meat consumption, as well as specific culinary techniques and recipe patterns for preparing and serving a variety of proteins. Prerequisite(s): GSN 502 or GSNO 502 . Note: Additional fee required.