This course introduces students to cuts and grades of meat and poultry, types of seafood, and protein processing techniques. Students will demonstrate and apply marinating principles and techniques to a larger variety of proteins. Throughout the course, students will continue to use wok cooking techniques and apply effective time management, communication, and teamwork skills as well as maintain food and kitchen safety and sanitation principles.
Prerequisites
ACUL 1110.
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What you will learn
- Introduction to cuts and grades of meat and poultry
- Meat and poultry processing and cooking
- Types of seafood
- Seafood processing and cooking
How to register
This course is offered as part of a VCC program only.
Course schedules
Select your program to see the available course schedules.
Contact us
If you have any question, please email at advising@vcc.ca.
† This information is intended as a guideline only. Program and course details are subject to change with the approval of VCC's Board of Governors.