MEAT 354 - Capstone Year 2

Description
This capstone course provides students with an opportunity to demonstrate advanced proficiency in butchery through practical and theoretical assessment. Students are evaluated on their technical skills, applied knowledge, and ability to analyze cut, cured, and cooked products. The course emphasizes precision, critical thinking, and integration of learning from across the program.

3 Credits

Time Guidelines
The standard instructional time for this course is 34 hours.

Equivalents

Precluded Equivalents