FDSC 2160 - MEAT, POULTRY, AND GAME PRODUCTS

Institution:

Northwest College

Subject:

Ag-Food Science

Description:

Designed to enable students to properly care for and process game carcasses. Covers field care and aging; preparing sausage, and jerky; and curing/smoking poultry, fish, and wild game. (1 hr lec, 2 hrs lab)

Credits:

2.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.northwestcollege.edu

Phone Number:

(307) 754-6000

Regional Accreditation:

North Central Association of Colleges and Schools

Calendar System:

Semester

The Course Profile information is provided and updated by third parties including the respective institutions. While the institutions are able to update their information at any time, the information is not independently validated, and no party associated with this website can accept responsibility for its accuracy.