Apr 22, 2024  
2015-2016 Archived Catalog 
    
2015-2016 Archived Catalog

FMG.-114 Meat Fabrication & Identification

Credits 2 / 2 Contact Hours
Prerequisite: Placement into RDNG-030  (ACSR-030) or completion of RDNG-016 . Approved uniform required.
A complete overview of the standards established by the National Association of Meat Purveyors of wholesale butchering. Students will be able to identify and establish standards of beef lamb pork veal poultry and seafood. Includes field trips to acquaint students with various meat purveyors at progressive levels in meat fabrication