CUL 15721 * We aren't endorsed by this school

CUL 15721 Purchasing, Product Identification, & Protein Fabrication

  • Average Course Rating (from 5 Students)

    5.0/5
    Overall Rating Breakdown
    • 5 Advice
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  • Course Difficulty Rating

    • Easy 20%

    • Medium 60%

    • Hard 20%

  • Top Course Tags

    Participation Counts

    A Few Big Assignments

    Always Do the Reading

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    • Profile picture
    Oct 29, 2017
    | Would highly recommend.

    This class was tough.

    Course Overview:

    Highly recommend this course, although Chef Schrag can be a huge pain sometimes he will make sure you know everything there is to know about anything when it comes to meat. He will tell you if you're making mistakes and what you need to fix it. He is something else but is a fantastic chef.

    Course highlights:

    You will learn how to cut chicken in so many different ways it is ridiculous.

    Hours per week:

    12+ hours

    Advice for students:

    Make sure you study and start your project early. Do not wait till last minute you will not get it done!

    • Fall 2017
    • Chef Schrag
    • Yes
    • Always Do the Reading Many Small Assignments Requires Lots of Research
    • Profile picture
    Oct 15, 2017
    | Would highly recommend.

    Not too easy. Not too difficult.

    Course Overview:

    Its a lot of fun you learn new things about the animals body and where they come form and how other country's treat there animals vs the us

    Course highlights:

    how to fabricate different animals

    Hours per week:

    12+ hours

    Advice for students:

    Always study read over any material take notes during demos

    • Fall 2017
    • Chef Schrag
    • Yes
    • Math-heavy Always Do the Reading Final Paper
    • 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

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