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.
Saskatchewan Polytechnic reserves the right to revise or cancel programs or make other changes as Saskatchewan Polytechnic deems necessary at any time.
Related ProgramsCulinary Arts
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