HMGT 2225 Food and Beverage Preparation II

4 Credit Hour(s)

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.

Prerequisite(s): HMGT 1025
This course is not designed for transfer to four-year universities. Students should check course recommendations with the college or university to which they intend to transfer for a baccalaureate degree. The receiving institution always makes the final decision about transferability of credits