Seafood, Meat and Poultry Entrees (CULI 3699)

Building on skills acquired in earlier levels of training the student prepares advanced entrees, sauces and garnishes using specialty seafood, meat, poultry and game in a manner suitable for a 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: