ANSC 109
Fall 2011 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.
Field Trips, when appropriate.
Section Status updates every 10 minutes.
| CRN | Type | Section | Time | Day | Location | Instructor | Section Details | |
|---|---|---|---|---|---|---|---|---|
|
29837
|
Laboratory
Lecture
|
AB1
AB1
|
1:00PM
-2:50PM
1:00PM
-1:50PM
|
R
T
|
120 Meat Science Laboratory
120 Meat Science Laboratory
|
McKeith, F
McKeith, F
|
|