CUL 1395 * We aren't endorsed by this school

CUL 1395 Purchasing and Production Identification

  • Average Course Rating (from 2 Students)

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  • Top Course Tags

    Always Do the Reading

    A Few Big Assignments

    Great Intro to the Subject

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    • Profile picture
    Apr 03, 2017
    | Would highly recommend.

    Not too easy. Not too difficult.

    Course Overview:

    This course contained the most information and application of skills than others, but was a great experience in that our professor, Chef Aukstolis, was extremely tough, influential, smart, and genuinely cared about our academic success in school and pushed us to do better.

    Course highlights:

    Breaking down large cuts of meat (pork loins), learning how to break down and truss a chicken properly, and frenching racks of lamb and making lamb chops. As well as, seafood day where the professor would bring in live lobsters, show us the difference between male and female, and show us how to properly kill it before cooking, how to shuck clams and oysters, and fabricate a whole salmon.

    Hours per week:

    12+ hours

    Advice for students:

    Study all the material in lectures everyday, quizzes will contain material from multiple lectures, do not miss a single day of the class because you will be left behind, listen and do not talk back to the Chef, pay attention to everything he says and take notes, and do not get ahead of yourself.

    • Winter 2017
    • John Aukstolis
    • Yes
    • Math-heavy Great Intro to the Subject Always Do the Reading
    • Profile picture
    Jan 27, 2016
    | Would highly recommend.

    Not too easy. Not too difficult.

    Course Overview:

    This course goes in depth of how we process and receive our meat products going all the way back to how a cow, pig or chicken is raised. Not only do you learn the difference between farm raised and processed foods but you learn about the nutritional facts. I highly recommend this course to anyone who is interested in learning about the processing of the food industry.

    Course highlights:

    Highlights of this course include learning how to properly debone lamb, learning how to slice a lobster in a humane way and skinning fish. I learned it is ok to mess up in the kitchen no one is perfect and you can learn from your mistakes.

    Hours per week:

    9-11 hours

    Advice for students:

    Take a lot of notes, review them each night and do your homework. This course requires a lot of your free time but in the end you learn so much about the industry. It may seem difficult at times but if you push yourself and work hard that A is worth it.

    • Fall 2015
    • John Aukstolis
    • Yes
    • Always Do the Reading A Few Big Assignments Requires Lots of Research

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