HOSP200 — Meat and Seafood Fabrication
HOSP 200 - Meat and Seafood Fabrication HOSP 200 - Meat and Seafood Fabrication The student will become familiar with the different varieties and characteristics of meat, poultry, fish and seafood. Students will learn the basic principles of structure, handling, and cooking to utilize the many varieties of meat, poultry, fish and seafood in a systematic way. The course will cover grading and inspection, basic cuts, proper purchasing, receiving, storage, aging, preparation and merchandising of meat, poultry, fish and seafood. The course provides hands-on experience in boning, cutting, and cooking methods appropriate for meat, poultry, fish and seafood. The student will be responsible for the fabrication of meats, poultry, fish and seafood for final preparation. MAJOR COURSE LEARNING