CUL133 — Meat and Seafood Fabrication
2 Cr. 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 Class Schedule
Prerequisites: CUL121