HRI 220 - Meat, Seafood, and Poultry Preparation

Credits: 3

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.

Prerequisites: Course has prerequisites of HRI 158.

Lecture Hours per Week: 2
Lab Hours per Week: 3
Total Hours per week 5