Meat Seafood & Poultry Process (CKNG-191CE)

Your studies will focus on the composition and handling of meat, poultry and seafood following the Canadian systems for classifying, inspecting and grading of meat, poultry and seafood.

Prerequisites: CKNG 180

For more information, please contact Flexible.Learning@saskpolytech.ca
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Culinary Arts

 

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