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May 12, 2024
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HCM 305 - Meat and Fish Fabrication
2 credits
Designed to help the students grasp the principles of industry techniques when manually prepping proteins for restaurant or hotel menus. A large selection of poultry, meat, and both round and flat fish will be used. They will learn the importance of knowing what to look for when ordering meat, poultry, and seafood for a restaurant. Students will learn about the value in buying in whole fish and large parts of animals which they will then have the skills to fabricate into the traditional and some modern portion shapes and sizes.
Prerequisites
HCM 292 , HCM 294
Fees
Course Materials: $50.00
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