HRM 234 01 - IF:Meat, Seafood, Poultry

Help

Course Information

Meat Seafood Poultry Identification (HRM 234)

Term: 2012-2013 Academic Year Fall

Faculty

Robert J Stricklin
Robert J StricklinShow MyInfo popup for Robert J Stricklin

 

 

Office Hours

  • Start Date: Feb 1, 2023, 11:00AM
  • End Date: Feb 1 2023 3:00PM
  • Single Date:
  • Weekly Days: Monday Tuesday Wednesday Thursday Friday
  • Note: Spring 2023

 

 

 

Schedule

Mon-Wed, 8:00 AM - 10:50 AM (8/27/2012 - 12/19/2012) Location: MAIN KEET KITCH

Description

Prerequisites: FCN 104and HRM 214. 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