HRI 220 - Meat, Seafood, and Poultry Preparation

(3 CR)

Prerequisite(s): HRI 106 and HRI 158.

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.