Meat, Seafood and Poultry Cooking (CKNG-192CE)

The course provides an introduction to the general principles of cooking and handling meats, seafood and poultry. You will learn a variety of preparation and cooking techniques for beef, pork, poultry, lamb, veal and seafood. You will apply dry and moist heat methods in the preparation of these products.

Prerequisites: CKNG 180

This course does not have any current offerings. Please check back for new course dates after June 1. For more information, please contact Flexible.Learning@saskpolytech.ca
Saskatchewan Polytechnic reserves the right to revise or cancel programs or make other changes as Saskatchewan Polytechnic deems necessary at any time.

 

 

INTERNATIONAL STUDENTS: At this time, international program students are unable to register online for Flexible Learning courses. Please see your Program Head to discuss your academic needs. International student tuition rates and fees will apply.