COAP 4000

Professional Cook Apprentice Level 3

Apprenticeship Training 01 selected

Students are introduced to theory and gain hands-on lab experience in the following topics: occupational skills; handling meat, poultry, and seafood; beef; veal; pork; lamb; poultry; seafood and freshwater fish; game; and processed meat products.

Sections

Apprenticeship Training

Apprenticeship Training 01

Mon, Tue, Wed, Thu, Fri 8:30-13:00

Mon, Tue, Wed, Thu, Fri8:30-13:00Culinary Arts Training Centre21968

Syllabus

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