ANSC 309

Fall 2015 All Classes

All Classes

Meat Production and Marketing

SHOW FINAL EXAM SCHEDULE

Credit: 2 hours.

General approach to meat utilization with emphasis on selecting, grading, cutting, and pricing meat for the retail, restaurant, and food service industry. This course includes laboratory and may use field trips to establishments to highlight course concepts.

Credit is not given for both ANSC 309 and ANSC 109.

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ANSC 309 class schedule data for fall 2015
	CRN	Type	Section	Time	Day	Location	Instructor	Section Details
	65393	Laboratory Lecture	A A	1:00PM -2:50PM 1:00PM -1:50PM	R T	120 Meat Science Laboratory 120 Meat Science Laboratory	Boler, D Boler, D	Part of Term: 1 Date Range: 08/24/15-12/09/15 Section Info: Class is taught every other fall (odd years).