Meat, Poultry & Seafood 1 (CULI 1193)

In this course, students develop skills in the preparation and cooking of meat, poultry and seafood. Students develop skills in choosing appropriate ingredients for basic Asian dishes and learn basic techniques in cutting, seasoning and marinating. Students also learn various cooking methods including stir frying, deep frying, boiling, braising, steaming and barbecue.

This course is part of the full-time Asian Culinary Arts Program.

 course outline

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

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