HRI 220 - Meat, Seafood, and Poultry Preparation

Credits: 3

Provides the study and preparation of meat, poultry, shellfish, fish, and game. Promotes the knowledge/skills required to select appropriate use of these foods as meal components.

Lecture Hours per Week: Lecture 2 hours.
Lab Hours per Week Laboratory 3 hours.
Total Hours per Week: Total 5 hours per week.