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CUL 1395 Purchasing and Production Identification

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  • Top Course Tags

    A Few Big Assignments

    Always Do the Reading

    Requires Lots of Research

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    • 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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