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- hrm-234 - meat-seafood-and-poultry-identification-and-fabrication
College of the Ozarks Course Info
Point Lookout, Missouri
Course Info
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HRM 234
Meat, Seafood, and Poultry Identification and Fabrication
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
Units: 4.0
Prerequisites:
HRM 214 - Principles of Professional Cooking I
and
FCN 104 - Introductory Food Study