HRM 304 01 - Meat Seafood Poultry Identification

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Course Information

Meat Seafood Poultry Identification (HRM 304)

Term: 2024-2025 Academic Year Spring

Faculty

Robert J Stricklin
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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

 

 

 
Mary Lamae Koogler
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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
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Schedule

Tue-Thu, 1:00 PM - 3:50 PM (1/13/2025 - 5/9/2025) Location: MAIN KEET KITCH

Description

Prerequisites: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. Course fee required. Fall-Even