| |
Dec 03, 2024
|
|
|
|
|
ASI 310 - Poultry and Poultry Product Evaluation Credits: 2
Applied knowledge of physical and anatomical characteristics for evaluating poultry for egg and meat production. Evaluation of ready-to-cook poultry products as well as eggs on their exterior, interior, and broken-out appearance according to the latest USDA standards.
Note
Two two-hour labs a week.
Repeat for Credit
N
Requisites
Recommended prerequisite: ASI 106.
Typically Offered
Fall
KSIS Course Search
Add to Portfolio (opens a new window)
|
|
