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

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