CUL 15721 * We aren't endorsed by this school

CUL 15721 Purchasing, Product Identification, & Protein Fabrication

  • Average Course Rating (from 3 Students)

    5.0/5
    Overall Rating Breakdown
    • 3 Advice
    • 5
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    • 2
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    • 1
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  • Course Difficulty Rating

    • Easy 33%

    • Medium 67%

    • Hard 0%

  • Top Course Tags

    Participation Counts

    A Few Big Assignments

    Great Intro to the Subject

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    • Profile picture
    Mar 31, 2017
    | Would highly recommend.

    Not too easy. Not too difficult.

    Course Overview:

    It is necessary to graduate. You will learn a lot in those nine days.

    Course highlights:

    It was very heavy in product identification and protein fabrication. Not as much on purchasing.

    Hours per week:

    6-8 hours

    Advice for students:

    Study your product ID daily. Don't wait until the end to study for the final. Study a little every day.

    • Spring 2017
    • Chef Schrag
    • Yes
    • Great Intro to the Subject A Few Big Assignments Participation Counts
    • Profile picture
    Nov 13, 2016
    | Would highly recommend.

    Not too easy. Not too difficult.

    Course Overview:

    its fun cutting the meats and you learn alot about new things and how to properly purchase things.

    Course highlights:

    I learned how to purchase food and other things when it comes to running a restaurant, and also learned how to fabricate a chicken, cow, and pig.

    Hours per week:

    12+ hours

    Advice for students:

    Study hard for your practicals and written finals.

    • Fall 2016
    • Chef Davidson
    • Yes
    • A Few Big Assignments Participation Counts Requires Lots of Research
    • Profile picture
    Sep 25, 2016
    | Would highly recommend.

    Pretty easy, overall.

    Course Overview:

    This class is technically two classes in one.

    Course highlights:

    You learn to identify all kinds of different products, and learn how to make different cuts of meat.

    Hours per week:

    12+ hours

    Advice for students:

    Just pay attention and taste all the porducts.

    • Fall 2016
    • Chef Davidson
    • Great Intro to the Subject Participation Counts Great Discussions

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