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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.


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

CRN Fee Campus - Room Day(s) Time Date Instructor
72659 TBATo Be Assigned
SRTS - Rm. TBATo Be Assigned
MTWRM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday

1400 - 1629
05-Sep-2017
to 29-Jun-2018
Steele, Michael
72684 TBATo Be Assigned
CAGR - Rm. TBATo Be Assigned
MTWRM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday

1400 - 1630
05-Sep-2017
to 29-Jun-2018
Gaffney, Scarlet
72705 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
42534 TBATo Be Assigned
HSSS - Rm. TBATo Be Assigned
MTWRFM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday

0830 - 1029
22-Jan-2018
to 29-Jun-2018
TBATo Be Assigned
72614 TBATo Be Assigned
DTN - Rm. 402
MTWRM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday

1300 - 1429
16-Apr-2018
to 10-May-2018
TBATo Be Assigned
72614 TBATo Be Assigned
DTN - Rm. 316D
MTWRM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday

1430 - 1759
16-Apr-2018
to 10-May-2018
TBATo Be Assigned

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