HRM 304 - Meat, Seafood, and Poultry Identification and Fabrication

Credit Hours: 4
Prerequisites:

. 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. Course fee required. Fall-Even