Meat and Seafood Fabrication
Study of the sources and production of meat, wild and domestic game, farm raised and wild fish and seafood. Emphasis on the physical structures of common culinary protein sources, with a goal of fabricating, portioning and utilizing meat, fish, and game profitably in a restaurant hospitality operation. 2 Credits (1 Lecture - 3 Lab) Prerequisite(s): FHD117 and FHD118 and FHD210. Fall Only.