ANSC 309
Fall 2017 All Classes
All Classes
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.
Section Status updates every 10 minutes.
| 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
|
|