Meat, Poultry & Seafood Cooking 2 (CULI 6063)

The student learns to identify cuts of meat, poultry, and seafood and also learn to stew, braise, bake, grill, broil, roast, pan fry and deep fry meat, fish 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: