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Nov 26, 2024
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2013-2014 Catalog [ARCHIVED CATALOG]
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CA 113 - Introduction to Product FabricationLecture - Lab - Credit Hours: 2-2-2
The introduction to fabrication of meat, fish, shellfish and poultry utilizing various market forms such as whole, boxed, frozen or live. Students will learn industry-desired fabrication fundamentals and techniques through both practical and theoretical applications. Corequisite: CA 112 .
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