Meat Seafood & 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
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.