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Sinclair College

HMT 2207 Butchery & Fish Management

Students will fabricate primal cuts of meat, poultry, fish, and pork with emphasis given to portion control, purchasing, costing, and utilization of byproducts. The product produced in this course will be used in menu development for the Tartan Terrace Restaurant. Four lab hours per week for eight weeks.

Prerequisites: HMT 1101

Course Outcomes
  • Demonstrate proper packaging, labeling, and storage techniques.
  • Calculate edible portion cost using butchers test.
  • Use the proper tools and cutting techniques to produce edible portion with minimal waste.
Credit Hours: 1
  • Lab: 2 hours
  • Division: Business and Public Services
  • Department: Hospitality Management
  • Repeatable Credit: No
  • Offered Online: No
Available Sections
Face to Face
Downtown Dayton Campus
Bldg 13, Rm 409
Faculty: Osgood
Term: Fall 2021
Format: Course meets in person on scheduled day(s) and time(s).
Note: Need Uniform 1st Day
Course Fee: $100.00
Open Seats: 3
Meets: T from 3:00PM to 7:25PM
Section: AN1
Open Seats: 3
Meets: T from
3:00PM to 7:25PM
Section: AN1