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Southern Alberta Institute of Technology

Apr 02, 2025

PUBLISHED 2024-2025 Credit Catalog

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PUBLISHED 2024-2025 Credit Catalog [ARCHIVED CATALOG]

COOK 233 - Classic and Contemporary Hot Foods

Description
This course provides the tools, theory and practical experience to prepare classic and contemporary dishes with meat, poultry and seafood. Topics include mise en place, storage, safe handling, cooking methods, production and service.

3 Credits

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