Fall 2007
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ANSC 109
Meat Pricing and Preparation

Credit:  2 hours.


General approach to meat utilization with emphasis on selecting, grading, cutting, and pricing meat for the home, restaurant, and food service industry; includes laboratory. When appropriate, field trips are taken to area commercial establishments. See Class Schedule approximate cost.


Field Trips, when appropriate. Students must register for one lab and one lecture section.

Section Information
CRNTypeSectionTimeDays Location  Instructor
29837  laboratory  AB1 01:00 PM - 02:50 PM  room 120
Meat Science Laboratory 
McKeith, F 
29839  lecture  AL1 01:00 PM - 01:50 PM  room 120
Meat Science Laboratory 
McKeith, F