• Introduction to Meat Cookery: seasoning, cooking, and serving techniques

    Dates: 8/20 and 8/27

    Description: In this introductory course, students will learn the basics of meat identification and fabrication including poultry and large animals. We will discuss appropriate seasoning and marinades for different cuts of meat. We will also discuss cooking methods for different types and cuts of meat. Finally, we will cover basic serving techniques to highlight the quality and flavor of cooked meat.