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Aboriginal Meat & Poultry Cooking (CULI 1251)

This course provides an introduction to the principles of meat and poultry cooking. The student learns to identify cuts of meat and poultry and learns to cook by dry heat and moist heat methods. In addition, the student will be able to identify traditional wild game and describe methods of traditional hunting techniques and rituals associated with the hunting process.


* Note: The CRNs listed below could be restricted to specific program areas.


To register for this course, check the information for your program: