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| Meats Lab | |||
| LAB | |||
| CLASS CODE: | AS 355L | CREDITS: 0 | |
| DIVISION: | AGRICULTURAL AND LIFE SCIENCES | ||
| DEPARTMENT: | ANIMAL SCIENCE | ||
| GENERAL EDUCATION: | This course does not fulfill a General Education requirement. | ||
| DESCRIPTION: | Lab for AS 355. | ||
| TAUGHT: | Winter | ||
| CONTENT AND TOPICS: | *Labs are concurrent with material covered in lecture | ||
| GOALS AND OBJECTIVES: | 1. Classify different cuts of meat and grading procedures for beef, sheep and hogs. 2. Review safety and sanitation procedures in processing facilities. 3. Coordinate local and regional wholesale and retail outlets tours. |
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| REQUIREMENTS: | Concurrent registration with AS 355 | ||
| PREREQUISITES: | |||
| OTHER: | |||
| EFFECTIVE DATE: | August 2002 | ||