HCM 305 - Meat and Fish Fabrication
Last Date of Approval: Spring 2021
2 Credits
Total Lab Hours: 52.5
Course Description:
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
Mode(s) of Instruction: Face To Face
Course Fees: Course Materials: $50.00
Student Learning Outcomes and Objectives:
Observe various demonstrations by instructors fabricating various animals Apply theory and skills learned from observing demonstrations into practical use Identify the correct tools for specific fabrication techniques and utilizing them correctly Produce individual size portions of product, cleaned and trimmed and ready for use in a commercial restaurant/ food service facility
Course ObjectivesIdentify Meat, Poultry, Fish and Shellfish fabrication techniques Discuss Various animal anatomy and bone structure Investigate The Value of fabrication in the modern day restaurant kitchen Discuss how to utilize trimmings and bones left after fabrication
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