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Mar 29, 2024
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PUBLISHED 2019-2020 Credit Catalog [ARCHIVED CATALOG]
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MEAT 210 - Charcuterie and Cooking Trends Course Description This course provides an introduction to the basic cooking skills that are required to be successful in applied butchery. Students will learn knife skills, stock and production, and cooking methods using equipment and value added applications.
1.5 Credits:
© 2015-2018, Southern Alberta Institute of Technology (SAIT). All Rights Reserved. Domestic Fee 255 International Fee 928.56 Registration Statement View course dates and times.
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