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Meat and Poultry Cooking (CULI 1131)

This course provides an introduction to the principles of meat and poultry identification and dry heat and moist cooking methods. Also included are the preparation of sauces, garnishes, accompaniments, carving and portioning techniques. Emphasis is placed on methods of work and the quality of the finished products.


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

CRN Fee Campus - Room Day(s) Time Date Instructor
72655 TBATo Be Assigned
SRTS - Rm. TBATo Be Assigned
MTWRM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday

1530 - 1729
05-Sep-2017
to 29-Jun-2018
Steele, Michael
72680 TBATo Be Assigned
CAGR - Rm. TBATo Be Assigned
MTWRM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday

1530 - 1659
05-Sep-2017
to 29-Jun-2018
Gaffney, Scarlet
72701 TBATo Be Assigned
CUWG - Rm. TBATo Be Assigned
MTWRM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday

1400 - 1930
05-Sep-2017
to 29-Jun-2018
Liew, Denis
42530 TBATo Be Assigned
HSSS - Rm. TBATo Be Assigned
MTWRFM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday

0945 - 1029
22-Jan-2018
to 29-Jun-2018
TBATo Be Assigned
72610 TBATo Be Assigned
DTN - Rm. TBATo Be Assigned
MTWRM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday

1300 - 1759
05-Feb-2018
to 01-Mar-2018
TBATo Be Assigned

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