ANSC 4310 - Advanced Meat Judging

Institution:

Auburn University

Subject:

Description:

LAB. 4. Pr., ANSC 3310. Practice in evaluation and grading of beef, pork, and lamb carcasses and cuts. Development of communication skills and exposure to animal agriculture through training and intercollegiate competition. Course may be repeated for a maximum of 2 credit hours.

Credits:

1.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lab

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.auburn.edu

Phone Number:

(334) 844-4000

Regional Accreditation:

Southern Association of Colleges and Schools

Calendar System:

Semester

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