ANSC 309
Fall 2021 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
|
Meat Science Laboratory
Meat Science Laboratory
|
Dilger, A
Dilger, A
|
|