Meat, Poultry, Seafood Entrees (CULI 1257)

Building on skills acquired in earlier levels of training students prepare advanced entrees, sauces and garnishes using specialty seafood, meat, poultry and game in a manner suitable for modern a la carte service.

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

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