MTV 1234 - Merchandising of Meats

Institution:

Hinds Community College

Subject:

Description:

Cutting and merchandising of poultry and fish products, merchandising of smoked meat counter; refrigeration and display techniques of fish, poultry, and smoked meats. (8 hr lab)

Credits:

3.00 - 4.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.hindscc.edu

Phone Number:

(601) 857-5261

Regional Accreditation:

Southern Association of Colleges and Schools

Calendar System:

Semester

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