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