HRI 220 - Meat, Seafood and Poultry Preparation

3 Credits

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 2 hours. Laboratory 3 hours. Total 5 hours per week.

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HRI 220 - Meat, Seafood and Poultry Preparation