HOS34 Kitchen Skills V - Preparing & Cooking Meat, Poultry, & Fish
The ignition for a great meal is often the selection of a meat, poultry or fish. Learn the basics of selecting quality, fresh products, cutting techniques and fundamental preparation. Our culinary experts will provide you with knowledge and guided hands-on experience in poaching, braising, roasting and grilling.Prerequisite: You must have completed both HOS94 Kitchen Skills I – The Art of Garde Manger & Knife Skills and HOS31 Kitchen Skills II – Flavour Recognition, Stocks & Soups.
Download a map with instructions to the O Building classrooms (PDF, 863 kb)
Hours: 12.00
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Section A - Mar 23 to 30, 2010 Tue & Thu, 6:00 pm - 10:00 pm GST Applicable Fee: $285 Note: Payment not required for waitlist course enrollment. |
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Section AA - Mar 23 to 30, 2010 Tue & Thu, 6:00 pm - 10:00 pm GST Applicable Fee: $285 |
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Section B - May 4 to 11, 2010 Tue & Thu, 6:00 pm - 10:00 pm GST Applicable Please enter E-Mail addresses for students. Fee: $285 |
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Enrollment Opens: Jun 1, 2010 |
Section A - Mar 22 to 29, 2011 Tue & Thu, 6:00 pm - 10:00 pm Material fee of $50 plus GST due at time of registration. Fee: $245 |
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Enrollment Opens: Jun 1, 2010 |
Section B - Apr 19 to 26, 2011 Tue & Thu, 6:00 pm - 10:00 pm Material fee of $50 plus GST due at time of registration. Fee: $245 |