ANSC 2710 - Commercial Meat Management
Taught in the Spring semester, this 4 hour course teaches the importance of meat in the food service industry, including food safety, purchasing, cooking and meat in the diet. Laboratories are oriented towards hands-on experience with these principles. For non-majors only.
Lecture: Tues/Thurs 11:00-12:50
Lab: Tues. 12:30-2:50
Lecture Notes Exam 2 Study Guide Exam 3 Study Guide
Lab Notes Lab Final Study Guide