ANSC 113 - Meat Processing Techniques

Institution:

SUNY College of Agriculture and Technology at Cobleskill

Subject:

Description:

Students interested in the field of meat science and meat processing will gain further hands-on experiences in the processing of meat animal products from harvesting, cutting, maintaing HACCP plans and federal and state regulations, supply inventory, product inventory, and marketing of college raised animals via meath sales. Two credits, meeting hours are variable and will be arranged after initial meeting in semester. Pre-requisite: ANSC107 or ANSC108 or 0 ANSC109 or permission of the instructor. Course may be repeated once to develop skills and proficiency.

Credits:

2.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.cobleskill.edu/

Phone Number:

(518) 255-5525

Regional Accreditation:

Middle States Association of Colleges and Schools

Calendar System:

Semester

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