2020-2021 College Catalog 
    
    Mar 05, 2021  
2020-2021 College Catalog

HRM 234 - Meat, Seafood, and Poultry Identification and Fabrication


Credit Hours: 4
Prerequisites:   and  . This course builds on the student’s understanding of food preparation principles. In a classroom setting, students will learn the foodservice cuts of beef, veal, lamb, pork as well as types and classes of poultry and seafood. In kitchen/laboratory sessions, students will practice product fabrication and safe storage. Cooking techniques will be explored. Fall-Even