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Course Offerings by Semester

HRI 220 - Meat, Seafood, and Poultry Preparation
Provides the study and preparation of meat, poultry, shellfish, fish, and game. Promotes the knowledge/skills required to select appropriate use of these foods as meal components. Lecture 2 hours. Laboratory 3 hours. Total 5 hours per week.
Class-SecCourse TitleLocation Times (Days)Instructor
Spring 2019
220-01MAMeat/Seafd/Pltry PrepMain Campus10:30-3:30pm (M)Hughes
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