ANSC 210
Spring 2020 All Classes
All Classes
Credit: 2 hours.
This course will focus on food preparation and safety, product quality, correct cooking methods, endpoint temperatures, and other general grilling-related topics. The objective is to expand student knowledge on how to utilize different cuts of meat and other products to produce meals. Students will work in groups to prepare a dish with a specific product assigned to them and present their results to the class. Grills and cooking equipment will be provided.
Additional fees may apply. See Class Schedule.
Section Status updates every 10 minutes.
| CRN | Type | Section | Time | Day | Location | Instructor | Section Details | |
|---|---|---|---|---|---|---|---|---|
|
70873
|
Lecture-Discussion
Lecture-Discussion
|
BK
BK
|
3:00PM
-4:50PM
3:00PM
-6:50PM
|
R
T
|
Meat Science Laboratory
Agricultural Engr Sciences Bld
|
Harsh, B
Klehm, B Harsh, B
Klehm, B |
|