Poultry and Egg Cookery
with Jerome Picca
$177
Learn how to properly break down whole chicken & other poultry, prepare various egg dishes, and create poultry-based entrees. Dishes will be finished with egg based sauces such as hollandaise, bearnaise, cold emulsions, and sauces “al la minute”.
Requirements- students are required to wear proper footwear- closed toe and closed heel shoes with slip resistant soles.
GBCC provides: knives, cutting boards, towels, apron, kitchen supplies, and ingredients
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Session 1: Mar 19th, 2026
Thu from 5:30 - 9:00 pm
