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Meat, Poultry, Seafood Cutting (CULI 1135)

This course is centered around the cutting and processing of primary and secondary cuts of beef, pork, veal and lamb. Included in the course are the cutting and processing of an assortment of fish and poultry products.


CRN Fee Campus - Room Day(s) Time Date Instructor
42845 TBATo Be Assigned
HSSS - Rm. TBATo Be Assigned
MTWRFM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday

0850 - 1514
23-Jan-2017
to 23-Jun-2017
TBATo Be Assigned
72658 TBATo Be Assigned
SRTS - Rm. TBATo Be Assigned
MTWRM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday

1400 - 1929
05-Sep-2017
to 22-Jun-2018
Steele, Michael
72683 TBATo Be Assigned
CAGR - Rm. TBATo Be Assigned
MTWRM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday

1400 - 1929
05-Sep-2017
to 22-Jun-2018
Gaffney, Scarlet
72704 TBATo Be Assigned
CUWG - Rm. TBATo Be Assigned
MTWRM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday

1400 - 1930
05-Sep-2017
to 28-Jun-2018
Liew, Denis
42533 TBATo Be Assigned
HSSS - Rm. TBATo Be Assigned
MTWRFM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday

0850 - 1514
22-Jan-2018
to 22-Jun-2018
TBATo Be Assigned

To register for this course, check the information for your program: