9 courses with the subject FDSC, each shown exactly as we captured it from the college's catalog, with every element we hold. Where the wording looks broken, that is our reading of the catalog, not the college's text.
FDSC 1410Scientific Study of Food3
This introductory food science course deals with current questions and concerns about foods. The student will consider food composition, effects of food processing, food labeling, diet, degenerative diseases, and general health. The student will become familiar with foods and food industry. (3 lect.)
The student will utilize proper techniques of beef fabrication. The student will be directly involved in carcass fabrication in the CWC Meat Laboratory. (0.5-1 lect., 1-4 lab) (Max 3)
The student will utilize proper techniques of pork fabrication. The student will be directly involved in carcass fabrication in the CWC Meat Laboratory. (0.5-1 lect., 1-4 lab)
The student will utilize proper techniques of lamb fabrication. The student will be directly involved in carcass fabrication in the CWC Meat Laboratory. (0.5-1 lect., 1-4 lab)
The student will practice proper techniques of livestock harvest utilizing Instructor approved facilities, equipment and tools. Prerequisite: Completion of or concurrent enrollment in FDSC-1410. (1 lect., 4 lab)
The student will practice techniques of harvesting meat animals and fabrication of the carcass in the CWC Meats Laboratory. The student will also practice food safety during the process. (.5 lect. - 3 lect.) (Max 6)
