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
Register Online now for:
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.
Section AA - Mar 23 to 30, 2010
Tue & Thu, 6:00 pm - 10:00 pm
GST Applicable
Fee: $285
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
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
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
Last Updated: 3/15/2010 11:14:32 PM

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