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Course Description

A great meal often depends on the selection of an animal protein: meat, poultry, or fish. Discover the basics of selecting quality fresh products. Cut and prepare these products under the direction of our culinary experts. Gain hands-on experience poaching, braising, roasting, and grilling proteins to create delectable dishes. With the skills gained in this course, you will be able to prepare and cook meat, fish, and poultry. It is required that you complete CULG210 and CULG220 before enrolling in this course. Important information for students: Bring your own apron. Bring Tupperware/Ziplocks to take home your products. Wear flat, closed-toe shoes. Check your student portal for a map to get to the kitchen.

Course Information

CULG 250

Prerequisites

CULG220

Applies Towards the Following Certificates

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Enroll Now - Select a section to enroll in

Section Title
Kitchen Skills V - Preparing & Cooking Meat, Poultry, & Fish
Type
Discussion
Days
Monday, Wednesday
Time
6:00PM to 10:00PM
Dates
Dec 07, 2026 to Dec 14, 2026
Schedule and Location
Contact Hours
12.0
Location
Delivery Options
Fully F2F w/online resources  
Course Fee(s)
Tuition non-credit $380.00
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