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Seafood Cooking (CULI 1132)

This course provides the student with knowledge of identifying and storing of seafood. Included in the course are dry and moist heat methods of seafood cooking and the preparation of the appropriate sauces, garnishes and accompaniments. Importance 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
42531 TBATo Be Assigned
HSSS - Rm. TBATo Be Assigned
MTWRFM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday

1100 - 1214
22-Jan-2018
to 29-Jun-2018
TBATo Be Assigned

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