| CA 440 P - MeatPoultryFish | |
|---|---|
| Full title: | Meat, Poultry and Fish |
| CRN: | 21950 |
| Course description: | Purchasing, storing, fabricating, preparing and presenting beef, pork, veal, lamb, game, poultry and fish. Prerequisites: CA 102, 104/L, 105/L. Concurrent enrollment: CA 440L. (S) |
| Instructor: | Charles Broz (Charles.Broz@enmu.edu) |
| Seating | |||||
|---|---|---|---|---|---|
| Current | Waitlist | ||||
| Max | Curr | Avail | Max | Curr | Avail |
| 20 | 11 | 9 | 20 | 0 | 20 |
| Grading | |
|---|---|
| Grade mode: | Normal (A,B,C,D,F,I,W) |
| Course dates | |
|---|---|
| Starts: | January 19, 2015 |
| End: | May 15, 2015 |
| Weeks: | 16 |
| Census date: | February 6, 2015 |
| Registration dates: | November 2, 2014 - January 26, 2015 |
| Last day to drop: | January 26, 2015 |
| Last day to withdraw: | April 17, 2015 |
| Meeting dates and times | ||||||||
|---|---|---|---|---|---|---|---|---|
| Days | Time | Location | ||||||
| M | W | 01:00pm - 01:50pm | Food Science 99 | |||||
| Course Pre-requisites | |||||
|---|---|---|---|---|---|
| ( | Test | Test score | Course | ) | Connector |
| ( | CA 102 P | and | |||
| CA 104 P | and | ||||
| CA 104LP | and | ||||
| CA 105 P | and | ||||
| CA 105LP | ) | ||||
| Course Co-requisites | |
|---|---|
| Course | Course title |
| CA 440LP | MeatPoultryFish Lab |