Meat Seafood Poultry Identification (HRM 304)

Term: 2026-2027 Academic Year Fall

Faculty

Baylee Ann McKinneyShow MyInfo popup for Baylee Ann McKinney

bmckinney@cofo.edu

Spring 2026
Keeter Center, Mitchell Room 

Monday: 11:00-12:30

Tuesday: 10:00-2:00

Wednesday: 11:00-12:30

Thursday: 11:00-12:00

Friday: By appointment only

Mary Lamae KooglerShow MyInfo popup for Mary Lamae Koogler

mkoogler@cofo.edu

Office Hours - SP2026

• Mondays: 1:00pm - 4:00pm

• Tuesdays:  8am-9:00am; 1:30pm -2:30pm

• Wednesdays: - 11:00am - 12:30pm; 3pm - 4pm
• Thursdays: 8am-9:00am; 1:30pm -2:30pm
• Fridays: By Appointment

Schedule

Tue-Thu, 8:00 AM - 10:50 AM (8/24/2026 - 12/18/2026) 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