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Meat, Poultry & Seafood 2 (CULI 1293)

Building on the skills acquired in the first level of training, students prepare more advanced Asian cuisine meat, poultry and seafood dishes using a variety of cooking methods.  In addition, students will study the preparation of appropriate sauces, garnishes and accompaniments.

This course is part of the full-time Asian Culinary Arts Program.


 course outline


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

CRN Fee Campus - Room Day(s) Time Date Instructor
70934
DTN  - TBATo Be Assigned
MTWRFM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday

0800 - 0859
19-Nov-2018
to 21-Dec-2018
Tsang, Barry
70934
DTN  - TBATo Be Assigned
MTWRFM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday

0900 - 1259
19-Nov-2018
to 21-Dec-2018
Tsang, Barry
70934
DTN  - TBATo Be Assigned
WRFM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday

0900 - 1259
02-Jan-2019
to 04-Jan-2019
Tsang, Barry
70934
DTN  - TBATo Be Assigned
WRFM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday

0800 - 0859
02-Jan-2019
to 04-Jan-2019
Tsang, Barry
41020
DTN  - TBATo Be Assigned
MTWRFM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday

0900 - 1259
23-Apr-2019
to 31-May-2019
Tsang, Barry
41020
DTN  - Rm. 205C
MTWRFM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday

0800 - 0859
23-Apr-2019
to 31-May-2019
Tsang, Barry

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