FDSC 1420 - PRIMAL TO RETAIL CUTS

Institution:

Northern Wyoming Community College District

Subject:

Food Science

Description:

This course is designed to provide the student with the knowledge and skills to purchase primal cuts of meat in bulk and break them down into retail cuts. This effective cost savings method is the foundation of meat/deli counters in retail grocery stores.

Credits:

1.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.sheridan.edu

Phone Number:

888-675-0505

Calendar System:

Semester

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