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HCM 140Fabrication
Kirkwood Community College · 3 credits · UGRD
Catalog
Studies the fabrication of meats including beef, pork, poultry, lamb, fish and seafood in a lab setting. Stresses proper cooking methods for various items and 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. Arts & Sciences Elective Code: B
Recent sections
Fall 2026 · 1 section
Sep 8 – Oct 2
| Section | Days & time | Location | Instructor |
|---|---|---|---|
| CRF01Class #0380772-HCM-140-CRF01 | Monday, Tuesday, Wednesday, Thursday, Friday 7:30 AM - 11:16 AM The Kirkwood Center 191 (Lecture/Lab) | The Kirkwood Center 191 | Jeremy Ralph |
| CRF01 notes: If closed, waitlist available until the class start date. Reminder to students: once the course is in progress, students on the waitlist may not attend class and will be notified if a seat in the class becomes available. A lab fee of $200 applies to this section A laundry fee of $15 applies to this section | |||