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MEAT ID FA CULS-115-A Meat ID and Fabrication

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  • Average Rating

    Overall Rating Breakdown
    • 1 Advice
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  • Course Difficulty

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  • Top Course Tags

    Always Do the Reading

    Great Intro to the Subject

    Participation Counts

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    • Profile picture
    May 19, 2016
    | Would highly recommend.

    This class was tough.

    Course Overview:

    I think this course taught me a lot. Even though it was crammed into a short amount of time you come out of the class knowing more than you thought you would. Elia was great at working with us to make sure we understood what we were cutting and doing. It wasn't just a copy and paste course.

    Course highlights:

    My favorite part of the course was the cutting. I learned a lot about how to breakdown meat and where to cut. The easiest to cut was definitely beef. The first day you may be a nervous wreck about cutting. I messed up on the first day. By the end of the course you will be doing much better and might even be kind of good at it.

    Hours per week:

    12+ hours

    Advice for students:

    Study, study, study. I know that everyone says this for every class you will ever take but it is very important for this class. You need to know your stuff to do good on the tests. Study as much as you have time for. I know i didn't look at my notecards enough and did very badly on the midterm and final. Also look at lots of pictures as you are studying, you will have an ID test.

    • Spring 2016
    • Mark Elia
    • Yes
    • Great Intro to the Subject Always Do the Reading Participation Counts

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