ANSC 109 - Meat Pricing and Preparation

Institution:

University of Illinois at Urbana-Champaign

Subject:

Description:

General approach to meat utilization with emphasis on selecting, grading, cutting, and pricing meat for the home, restaurant, and food service industry; includes laboratory. When appropriate, field trips are taken to area commercial establishments.

Credits:

2.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.illinois.edu/

Phone Number:

(217) 333-1000

Regional Accreditation:

North Central Association of Colleges and Schools

Calendar System:

Semester

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