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Course InformationDetails: (CULN2202) Meats | | Credits | 2 | | Lec/Lab/OJT | 2/0/0 | | Prerequisite | None | | Course Description | This course covers the identification of meat cuts, quality standards, and yield standards of meats as used in the food service industry. | | Programs | | | Goal Areas | N/A | | Scheduled | Yes |
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