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.

This course is part of the full-time Cooking - ESL, Cooking Foundation - High School, Culinary Arts Programs.
Course code: CULI 1136
Credits: 2.0
Length: 50.0 hours
Course outline: view http://www.mtexeter.com/vccphp/courseoutline?subject=CULI&number=1136
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