CUIS 147 — Barbeque Basics CUIS 147 4 Credits/Units

A hands-on approach of learning basic barbecue and grilling techniques. Emphasizes kitchen safety, knife skills, basic rub, marinade and sauce preparation, sanitation, indirect cooking, basic meat/protein fabrication, cold smoking and preservation. This course is designed for both beginners and those who want to enhance their barbecue and grilling skills. [GE]

Part of

• Cuisine Fundamentals (CA)(Plan Code: CACCFC20)
• Cuisine Management (AAT)(Plan Code: CACCMAPT)

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