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
Downtown Dayton Campus
Bldg 13, Rm 409
Term: Spring 2024
Format: Course meets in person on scheduled days and times.
Note: Must have uniform/supplies on the 1st day
Course Fee: $100.00
Open Seats: 7
Meets: T from 3:00PM to 7:10PM
Section: FB1
Open Seats: 7
Meets: T from
3:00PM to 7:10PM
3:00PM to 7:10PM
Section: FB1
Downtown Dayton Campus
Bldg 13, Rm 409
Term: Spring 2024
Format: Course meets in person on scheduled days and times.
Note: Must have uniform/supplies on the 1st day
Course Fee: $100.00
Open Seats: 8
Meets: T from 3:00PM to 7:10PM
Section: FA1
Open Seats: 8
Meets: T from
3:00PM to 7:10PM
3:00PM to 7:10PM
Section: FA1