APSC-3224: Meat Science Laboratory
Description: Harvesting of livestock, carcass fabrication into wholesale and retail cuts, fresh meat processing and cookery. Handling, processing and displaying fresh and processed beef, pork, and lamb. Applications of Hazard Analysis Critical Control Point (HACCP) and food safety concepts to meat processing environments.
Pathways: N/A
Course Hours: 1 credit
Corequisites: APSC-3214
Crosslist: N/A
Repeatability: N/A
Sections Taught: 5
Average GPA: 3.47 (A-)
Strict A Rate (No A-) : 34.14%
Average Withdrawal Rate: 0.00%
| David E Gerrard | 2023 | 57.4% | 39.8% | 2.8% | 0.0% | 0.0% | 0.0% | 3.47 | 5 |