HE 130 - Meat Selection & Utilization

Institution:

Colby Community College

Subject:

Description:

This course is designed for food service workers and consumers. The basic characteristics of meat and meat products as they relate to quality and preparation, economy, nutritive value, identification, preservation and utilization are studied.

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.colbycc.edu

Phone Number:

(785) 462-3984

Regional Accreditation:

North Central Association of Colleges and Schools

Calendar System:

Semester

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