Meat Science Laboratory (1 credit) Harvesting of livestock, carcass fabrication into wholesale and retail cuts, fresh meat processing and cookery. Handling, processing and displaying fresh and processed beef, pork, and lamb. Applications of Hazard Analysi

CT Score

1500

#0 of 0 in APSC

Difficulty

—/10

Workload

—h/wk

Median grade

from grade distribution

Would take again

—

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Grade distribution

Student-reported · course feedback surveys

27.6%

13.8%

31%

20.7%

3.5%

A-

B-

C+

By professor: same course, different game

PROFESSORSCOREGRADEHRS/WKTERMS

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