Course Description

42-231 **deleted**Animal and Poultry Products W(2-3)

The identification, classification, grading, purchasing and processing methods of animal and poultry products will be considered. Emphasis will be placed on studying, handling and sanitation procedures; the factors affecting composition and palatability; and the utilization of the products in the hotel, institutional and restaurant trades.

Prerequisites: 10-234 or 54-270.

Course Profile

1998-99 Undergraduate Calendar