Prerequisites: HMGT 226 and HMGT 286.
This course is designed for the student to learn about meat and fish identification, and fabrication of beef, veal, pork, lamb, poultry, fish and seafood. 3.5 hrs. integrated lecture/lab/wk.
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This course is approved by the Kansas Board of Regents for guaranteed transfer among all Kansas public postsecondary institutions. Additional courses may also be eligible for transfer. Please visit the JCCC Registrar to learn more.