MTV 1214 - Identification of Cuts

Institution:

Hinds Community College

Subject:

Description:

Identification of wholesale and retail cuts of meat. The course also includes preparation and serving of meat products. Background information is provided on dressing, chilling, storage, sanitation, inspection, grading, curing, and smoking procedures for different types of meat products. (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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