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.

CRN Fee Campus - Room Day(s) Time Date Instructor
60299 TBATo Be Assigned
BWY-B - Rm. 1215
MTWRFM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,

1700 - 1929
to 14-Jul-2017
Gill, Collin

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