CKNG 100 - Advanced Cooking

Course Description
NEW! Refine your kitchen skills in the most challenging of our cooking fundamentals series. Newly re-designed, this advanced class is centered around protein: seafood (salmon, sablefish, squid and oysters), poultry (duck, chicken and Cornish hen), beef (filet mignon, veal and flank/beef strip steak), and alternative meats (rabbit, pork and lamb). From bouillabaisse and beef wellington to duck liver parfait and bacon-wrapped rabbit legs, our advanced menu will take your cooking knowledge a step above ordinary.

0 Credits:

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Domestic Fee
500
International Fee
500
Registration Statement
To view course dates and times choose the Non-Credit 2019-2020 term.