Dec 21, 2024  
PUBLISHED 2021-2022 Credit Catalog 
    
Catalog Navigation
  Catalogue Home
  Programs/Categories
  Programs/Categories by School
  Courses by School
  Programs/Categories in Business
  Courses in Business
  Programs/Categories in Academic and Learner Services
  Courses in Academic and Learner Services
  Programs/Categories in Construction
  Courses in Construction
  Programs/Categories in HPS
  Courses in HPS
  Programs/Categories in H&T
  Courses in H&T
  Programs/Categories in ICT
  Courses in ICT
  Programs/Categories in M&A
  Courses in M&A
  Programs/Categories in MSE
  Courses in MSE
  Programs/Categories in Transportation
  Courses in Transportation
HELP
PUBLISHED 2021-2022 Credit Catalog [ARCHIVED CATALOG]

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 - 2021, Southern Alberta Institute of Technology (SAIT). All Rights Reserved.