ANSC 109

Fall 2011 Part of Term 1

Part of Term 1
Aug 22-Dec 7

Meat Pricing and Preparation

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.

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ANSC 109 class schedule data for fall 2011
	CRN	Type	Section	Time	Day	Location	Instructor	Section Details
	29837	Laboratory Lecture	AB1 AB1	1:00PM -2:50PM 1:00PM -1:50PM	R T	Meat Science Laboratory Meat Science Laboratory	McKeith, F McKeith, F	Part of Term: 1 Date Range: 08/22/11-12/07/11