ANSC 108 - Sel/Cut Meat Restaurant Use

Institution:

SUNY College of Agriculture and Technology at Cobleskill

Subject:

Description:

Emphasis will be on buying, cutting, grading and identification of institutional and restaurant cuts of beef, pork and lamb. Included in the course are the sanitation aspects of meat handling. Portion control of meat productions will also be emphasized. This course is intended for culinary arts majors.

Credits:

3.00

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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