CA 236 - Meat Analysis

Prerequisites: CA 113 and CA 117A.

Cuts, grades and usage of meats are discussed. Pork, veal, beef, lamb and poultry are cut into the standard cuts set by the industry. Costs of different types of meat are covered.

Text Books/Course Materials
Important Section Information
Section Information as of 08-MAY-2024 05:05:49 AM

  • Title: CA 236 Meat Analysis
  • CRN: 68738
  • Instructor: Charles Fredericks
  • Instructor: Charles Fredericks (Lab)
  • Section Corequisites: NONE
  • Bldg/Room: CC 108 Campus Center

    • Meeting Time
    R 09:00am - 10:00am 108 Campus Center 01/22/24 05/18/24
    R 10:05am - 01:05pm 108 Campus Center 01/22/24 05/18/24
    Seating Availability
    Waitlist Availability
    Capacity Taken Available Capacity Taken Available
    18 20 -2 3 0 3
    Critical Dates for this Course
    Term: Spring 2024
    Last day to add class: 03-FEB-2024
    Last day to drop with an enrollment refund: 03-FEB-2024
    Last day to drop without a "W": 04-FEB-2024
    Last day to drop with a "W": 22-MAR-2024
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    SBCC 8.2