Mar 06, 2026  
PUBLISHED 2026-2027 Credit Catalog 
    
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PUBLISHED 2026-2027 Credit Catalog

MEAT 204 - Butchery Fundamentals

Description
Students are introduced to fundamental knowledge in butchery, focusing on safety and food sanitation, demonstration of hands-on butchery skills, familiarization with lab equipment and safe food handling procedures.



3 Credits

Time Guidelines
The standard time for this course is 44.5 hours