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CUL 1021 — Meats, Fish and Poultry 3 Credit hours  5 Contact hours

Studies all aspects of meat, fish, and poultry including grading, inspection, storage, butchery, and methods of preparation. Students will learn the different cuts and varieties of meat including red and white meats, fish, and poultry.
Prerequisites: CUL 1020, CUL 1011.