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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.


* Note: The CRNs listed below could be restricted to specific program areas.

CRN Fee Campus - Room Day(s) Time Date Instructor
72729
SRTS  - TBATo Be Assigned
MTWRM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday

1530 - 1729
04-Sep-2018
to 28-Jun-2019
Steele, Michael
72744
CAGR  - TBATo Be Assigned
MTWRM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday

1530 - 1659
04-Sep-2018
to 28-Jun-2019
Gaffney, Scarlet
72759
CUWG  - TBATo Be Assigned
MTWRM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday

1400 - 1930
04-Sep-2018
to 28-Jun-2019
Liew, Denis
42650
HSSS  - TBATo Be Assigned
MTWRFM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday

0945 - 1059
21-Jan-2019
to 28-Jun-2019
TBATo Be Assigned

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