FSDT1150 — Selection of Protein Products
Coursework in identification, selection and purchasing of primal, subprimal, and retail cuts of meat, poultry, and fish. Location: L Classroom
Prerequisites: FSDT1020
Coursework in identification, selection and purchasing of primal, subprimal, and retail cuts of meat, poultry, and fish. Location: L Classroom
Prerequisites: FSDT1020