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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
73405
DTN  - Rm. 402
MTWRM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday

1330 - 1429
23-Apr-2019
to 16-May-2019
Grignon, Tobias
73405
DTN  - Rm. 316C
MTWRM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday

1430 - 1529
23-Apr-2019
to 16-May-2019
Grignon, Tobias

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