CULA 126 - Meat, Poultry and Seafood Cookery II

The student will learn to identify cuts of meat, poultry, and seafood and also learn to stew, braise, bake, grill, broil, roast, pan fry and deep fry meat, fish and poultry. The student will prepare au jus and pan gravies, variety meats, carve and portion meat, fish and poultry. Emphasis will be placed on method of preparation and industry standards for production time.

Credits
2.00
CULA 126
CRN Instructor Location Start date Seats available*
20055 Ryan Cumming Whitehorse (Ayamdigut)
8
Class schedule
Start date End date Room Monday Tuesday Wednesday Thursday Friday Saturday Sunday
Classroom - Face to Face C2108 8:00 AM - 3:50 PM 8:00 AM - 3:50 PM 8:00 AM - 3:50 PM 8:00 AM - 3:50 PM 8:00 AM - 3:50 PM - -