ANSC 109
Fall 2005 All Classes
All Classes
Credit: 2 hours.
(ANSCI 109) General approach to meat utilization with emphasis on selecting, grading, cutting, and pricing meat for the home, restaurant, and food service industry; includes laboratory. When appropriate, field trips are taken to area commercial establishments. See Class Schedule approximate cost.
Field Trips, when appropriate. Students must register for one lab and one lecture section.
Section Status updates every 10 minutes.
| CRN | Type | Section | Time | Day | Location | Instructor | Section Details | |
|---|---|---|---|---|---|---|---|---|
|
29837
|
Laboratory
|
AB1
|
1:00PM
-2:50PM
|
R
|
Meat Science Laboratory
|
McKeith, F
|
|
|
|
29839
|
Lecture
|
AL1
|
1:00PM
-1:50PM
|
T
|
Meat Science Laboratory
|
McKeith, F
|
|