2019 - 2020 Student Catalog 
    Jan 29, 2023  
2019 - 2020 Student Catalog [ARCHIVED CATALOG]

Add to Portfolio (opens a new window)

CUL 133 - Meat and Seafood Fabrication

2 Cr.
Contact Hours Per Week: 1 Lec., 3 Lab

Various common red meats, fish, poultry and all their by-products will be studied in depth. The slaughtering techniques and grading procedures, as well as the different wholesale and retail cuts used in the food industry are also discussed.
Pre-Requisites: CUL 121

Click here for the Summer 2022 Class Schedule

Click here for the Fall 2022 Class Schedule

Add to Portfolio (opens a new window)