NUTR 213: Meat Specifications and Procurement
Meat Specifications and Procurement Crosslisted as ASCI 213
ASCI/NUTR 213 is for those students who have an interest in a career in Culinary Science, Meat Science, and/or Dietetics.
Selecting and purchasing meat for the hotel, restuarant, institutional industry, and the retail markets.
This course is a prerequisite for: NUTR 343
|Course Format:||Lecture 3|