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Nov 03, 2024
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2015-2016 College Catalog [ARCHIVED CATALOG]
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HRM 234 - Meat, Seafood, and Poultry Identification and Fabrication Credit Hours: 4 Prerequisites: and or permission. 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
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