Meat and Seafood Fabrication


Study of the sources and production of meat, wild and domestic game, farm raised and wild fish, and seafood. Topics include the physical structures of common culinary protein sources, with skill development in 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 or FHD117 and FHD118 and FHD211. Fall Only.