CULA 107 - Meat and Poultry Cookery I

This course provides an introduction to the principles of meat and poultry cooking. The student will learn to identify cuts of meat and poultry, describe and apply various cooking methods and techniques for meat and poultry, prepare gravies, cut and portion meat and poultry for customer service. Emphasis will be placed on proper cooking and preparation methods, and industry standards for production time.

Credits: 1.0
CRN Instructor Location Start date Seats available*
10070 Ryan Cumming Whitehorse (Ayamdigut)
2
Class schedule
Start date End date Room Monday Tuesday Wednesday Thursday Friday Saturday Sunday
C2108 08:00 AM - 03:55 PM 08:00 AM - 03:55 PM 08:00 AM - 03:55 PM 08:00 AM - 03:55 PM 08:00 AM - 03:55 PM - -