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
DTN  - Rm. 405
MTWRM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,

1315 - 1544
to 11-Jun-2020
Grignon, Tobias

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