HMGT 2225 - Food & Beverage Preparation II

Institution:

Southwest Tennessee Community College

Subject:

Description:

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: HMGT 1025 4.000 Credit Hours 2.000 Lecture hours 4.000 Lab hours Levels: Undergraduate Schedule Types: Combined Lecture/Lab Business, Career Stud, Technol College Off Adm/Inform Tech/Hosp Mgmt Department

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.southwest.tn.edu

Phone Number:

(901) 333-5000

Regional Accreditation:

Southern Association of Colleges and Schools

Calendar System:

Semester

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