2 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 2040Principles of Meat Animal Evaluation3
Provides study of the fabrication of carcasses into cuts, associated processing techniques, selection, preparation, and utilization of meat. Explores concerns and opportunities of the producer, packer, processor, retailer, and food service.
- Subject
- FDSC
- Credits (min)
- 3
- Credits (max)
- 3
- Credit unit
- hrs
- Type
- course
- Edition
- 2026-2027
- Catalog
- 2026-2027 College Catalog
- Source
- catalog.nwc.edu
- Prerequisite
- Consent of Instructor. (1.5 hrs lec, 3 hrs lab)
FDSC 2160Meat Poultry and Game Products2
Designed to enable students to properly care for and process game carcasses. Covers field care and aging; preparing sausage, and jerky; and curing/ smoking poultry, fish, and wild game. (1 hr lec, 2 hrs lab)
- Subject
- FDSC
- Credits (min)
- 2
- Credits (max)
- 2
- Credit unit
- hrs
- Type
- course
- Edition
- 2026-2027
- Catalog
- 2026-2027 College Catalog
- Source
- catalog.nwc.edu
Source: Northwest College's catalog, linked per course · table learning_unit · CourseShelf publish 59
