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Meat, Poultry & Seafood 1 (CULI 1193)

In this course, students develop skills in the preparation and cooking of meat, poultry and seafood. Students develop skills in choosing appropriate ingredients for basic Asian dishes and learn basic techniques in cutting, seasoning and marinating. Students also learn various cooking methods including stir frying, deep frying, boiling, braising, steaming and barbecue.

This course is part of the full-time Asian Culinary Arts Program.




 course outline


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

CRN Fee Campus - Room Day(s) Time Date Instructor
41008
DTN  - TBATo Be Assigned
MTWRFM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday

0800 - 1259
04-Feb-2019
to 08-Feb-2019
Tsang, Barry
41008
DTN  - TBATo Be Assigned
MTWRFM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday

0900 - 1259
11-Feb-2019
to 15-Mar-2019
Tsang, Barry
41008
DTN  - Rm. 205C
MTWRFM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday

0800 - 0859
11-Feb-2019
to 15-Mar-2019
Tsang, Barry

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