Meat, Poultry, Fish and Seafood

Course number: 744-108

Course length: 56 hrs

Course description:

Methods of preparing, cooking, portioning, garnishing and presenting a variety of meat, game, fish, poultry, seafood and country foods are covered in this course. Batters, dressings, stocks, sauces and accompaniments are prepared to complement the menu items. Portion control and menu development and costing are also covered in the course. Product knowledge and handling complement the study of basic cooking methods and techniques. Basic menu terminology is also introduced along with the types and grades of meat, fish and poultry.

Course delivery:

  • In Person

Programs this course is part of: