Kirkwood Community College

Kirkwood Community College Credit Catalog 2011-2012

HCM-134 Fabrication II (1.5)

Studies the fabrication of meats including lamb, veal, seafood, duck, quail, pheasant and offal in a lab setting. Stresses proper cooking methods for various cuts, and the importance of cooking and yield tests. Emphasizes proper kitchen procedures, use and care of equipment, sanitation, safety, cost control and efficient work methods. Credits: 1.5, Hours: (.5/2/0/0), Prereq: HCM-133; Arts & Sciences Elective Code: B

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