ANSC 109
Fall 2007 All Classes
All Classes
Credit: 2 hours.
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
|
120 Meat Science Laboratory
|
McKeith, F
|
|
|
|
29839
|
Lecture
|
AL1
|
1:00PM
-1:50PM
|
T
|
120 Meat Science Laboratory
|
McKeith, F
|
|