FOOD PREPARATION III (MEAT, POULTRY AND SEAFOOD)

Course Code	HCUL214
Credits	3.00
Hours / Week	10

---

The course aims to identify the various types/ cuts of meat, poultry and fish. To first learn, then understand the different methods of cooking as well as gain an understanding of pairing foods, sauces and accompaniments.

At the end of the course, the students will be able to produce a variety of dishes. They will also have learned to recognise different meat and fish types, as well as being able to identify appropriate cooking methods for the different foods. The students will also have learned about how to pair foods and sauces - whether complimentary or contrastingly. They also learn some local dishes such as capella, Fish pie, African chicken, Tacho, Minchi, Duck Cabidala, Seafood rice, Garlic prawns, Portuguese Chicken etc.

---

Back