Provides the study and preparation of meat, poultry, shellfish, fish, and game, including alternative protein sources. Promotes the knowledge/skills required to select appropriate use of these foods as meal components. Students will produce various garnishes, accompaniments, sauces, and accessories to produce a plated dish.

Lecture Hours: Lecture 2 hours.
Recitation and Laboratory Hours: Laboratory 3 hours.
Semester(s) Offered: Fall Only
Prerequisites: HRI 219 .

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