IFWA1319 — Meat Identifying and Processing
IFWA 1319 - Meat Identifying and Processing IFWA 1319 - Meat Identifying and Processing A study of the identification and characteristics of wholesale and retail cuts of meat; hotel, restaurant, and institutional cuts of meat; U.S.D.A quality grades; quality control; and the Federal Meat Inspection Regulation. Lab Required: Yes Type of Course: Workforce
Prerequisites: CHEF1301, CHEF1305, CHEF2331