Meat, Fish, And Poultry Cookery

The course provides you with in-depth knowledge of flesh-based food cooking. Flesh foods usually are classified into meat, fish, and poultry. The course will help you master basic cooking methods to create delicious, healthy meals. The instructor will teach the students proper broiling, sautéing, roasting, stir-frying, poaching, and steaming skills.

The course begins with the basics of type, grade, and cuts off these three main dish items. The instructor discusses roasting, baking, broiling, frying, boiling, sauté, and braising. The course also covers recipes, seasoning, and serving meat, fish, and poultry.

Learning Approaches

JNA Institute has organized teaching approaches into three categories. All the methods have various significant features. Students can pursue their passion and skills as a successful career with the method that best suits them.


This approach is teacher-centered—when students are enrolled, there will be an instructor available virtually to guide them in your scheduled classes. Through these lectures, students can learn with direct instructions and assessments. Additionally, credits earned through certificate classes will help you achieve a professional cook certificate.


It will include both self-learning and teacher-led classes. The schedule will be available with 5 hours of direct interaction classes taught by qualified instructors. This course is beneficial if you want to assess your performance and gain practical knowledge directly from an instructor.


Online classes are taught via a student-centered approach. The performance will be assessed based on class participation, completing all the modules online, and performing activities outlined in the syllabi.

  • Duration 49 Hours