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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.


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