Meat, Poultry, Seafood Cooking (CULI 1136)

Building on skills acquired in previous courses, students apply dry and moist heat methods to cooking meat, poultry and seafood, including the appropriate sauces, garnishes and accompaniments. Importance is placed on methods of work, preparation, service techniques and the final products as served to the public.

CRN Fee Campus - Room Day(s) Time Date Instructor
42846 TBATo Be Assigned
HSSS - Rm. TBATo Be Assigned
MTWRFM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,

0830 - 1059
to 23-Jun-2017
TBATo Be Assigned

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