HMT 2207 - Butchery & Fish Management

1 Cr. Hr(s).
Students will fabricate primal cuts of meat, poultry, fish, and pork with emphasis given to portion control, purchasing, costing, and utilization of byproducts. The product produced in this course will be used in menu development for the Tartan Terrace Restaurant. Four lab hours per week for eight weeks.
Prerequisite(s): HMT 1101