Meat Seafood Poultry Identification (HRM 234)

Term: 2020-2021 Academic Year Fall

Faculty

Mary Lamae KooglerShow MyInfo popup for Mary Lamae Koogler

mkoogler@cofo.edu

Office Hours - SP2025

• Mondays: 1:00pm - 4:00pm

• Tuesdays:  1:30pm - 2:30pm

• Wednesdays: 11:00am - 12:30pm and, 2pm - 4pm
• Thursdays: 1:30pm - 2:30pm
• Fridays: By Appointment

Robert J StricklinShow MyInfo popup for Robert J Stricklin

rstricklin@cofo.edu

 

 

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 (8/24/2020 - 12/17/2020) 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