Meat and Poultry Cooking (CULI 1131)

This course provides an introduction to the principles of meat and poultry identification and dry heat and moist cooking methods. Also included are the preparation of sauces, garnishes, accompaniments, carving and portioning techniques. Emphasis is placed on methods of work and the quality of the finished products.

This course is part of the full-time Cooking Foundation - High School, Culinary Arts Programs.
Course code: CULI 1131
Credits: 1.0
Length: 25.0 hours
Course outline: view http://www.mtexeter.com/vccphp/courseoutline?subject=CULI&number=1131
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