Meat and Poultry Cooking 1 (CULI 4294)

This course provides an introduction to the principles of meat and poultry cooking. The student learns to identify cuts of meat and poultry, and to simmer, bake, grill, broil, roast, pan fry and deep fry meat and poultry. The student prepares basic sauces and learns to carve and portion meat and poultry. Emphasis is placed on techniques for cutting and cooking meat and poultry.

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

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