MTV 1414 - Meat Merchandising l

Institution:

Hinds Community College

Subject:

Description:

A study of portion control, nutritional values of red meat and poultry, steps and cycles associated with marketing red meat and poultry and the factors that affect meat prices. (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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