May 30, 2020  
2019 - 2020 Student Catalog 
    
2019 - 2020 Student Catalog [ARCHIVED CATALOG]

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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


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