CULA 1435 - Butchery and Charcuterie

Institution:

Saint Paul College

Subject:

Description:

Covers the processing of meat, fish, and poultry items, etc. Issues of grading, yield, market forms and standards are discussed. Many types of meat, fish, and poultry are processed in the class. (Prerequisite(s): CULA 1405 or concurrently with CULA 1405) 2C/0/2/0

Credits:

2.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lab

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.saintpaul.edu

Phone Number:

(651) 846-1600

Regional Accreditation:

North Central Association of Colleges and Schools

Calendar System:

Semester

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