CU 140
Cooking Methods - II
Remington College · UGRD · Fall 2026
1 section
Catalog description
This course is designed to prepare students to identify types and cuts of various proteins and understand the variety of cooking methods use to properly prepare proteins. Topics will include meat, poultry, seafood, vegetarian proteins, dry and moist cooking methods, and plating and presentation. Prerequisites: None
Sections
Current meeting, instructor, credit, and enrollment details
001
Availability not recently verifiedClass #remington_online_dallas-0046Fall 2026UGRD5.50 credits
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