HMGT 2225 - Food and Beverage Preparation II(4)
Students experience an in-depth study of all major types of meat cuts, including primal and sub-primal butchery. Students are exposed to how different types of marinades, rubs and cooking techniques affect the texture and flavor of the end food product. Students will also gain a basic knowledge about and application of vegetarian cuisines. Prereq(s): HMGT 1025 [F,S] Note(s): Student must be AT COLLEGE LEVEL in all areas to take this course.
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