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Meat, Poultry, Seafood Cutting (CULI 1135)

This course is centered around the cutting and processing of primary and secondary cuts of beef, pork, veal and lamb. Included in the course are the cutting and processing of an assortment of fish and poultry products.


* Note: The CRNs listed below could be restricted to specific program areas.

CRN Fee Campus - Room Day(s) Time Date Instructor
73403
DTN  - Rm. 208
MTWRM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday

1330 - 1429
11-Mar-2019
to 04-Apr-2019
Grignon, Tobias
73403
DTN  - Rm. 102C
MTWRM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday

1430 - 1829
11-Mar-2019
to 04-Apr-2019
Grignon, Tobias

To register for this course, check the information for your program: