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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.

Division: Business and Public Services
Department: Hospitality Management
Repeatable Credit: No
Offered Online: No

Prereqs: HMT 1101 


  • 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 Hours: 2