Dec 03, 2024  
2020-2021 Academic Catalog 
    
Catalog Navigation
  Catalog Home
  Academic Calendar
  Degrees and Certificate Programs
  Course Numbers, Credits, Descriptions
  Additional Degree and Transfer Information
  Inter-College Partnerships and Articulated Degree Programs
  Welcome to BMCC
  About Blue Mountain Community College
  Academic Services and Enrollment Policies
  Student Services
  Student Rights and Responsibilities
  Administration and Faculty
  Glossary
  Contact Us
  Addenda
  Publications Archive
  My Portfolio
HELP
2020-2021 Academic Catalog [ARCHIVED CATALOG]

Add to Portfolio (opens a new window)

ANS 261 - Introduction to Meat Science

Credits- 2 Lecture- 2
This course is designed to expose students to the various components that make up the study and career field of meat science. Topics will include HAACP (Hazard Analysis and Critical Control Points) plans, ODA (Oregon Department of Agriculture) vs. USDA (United States Department of Agriculture) regulations, muscle chemistry, product safety, and product quality. Students will participate in processing livestock from the live animal to a plate ready product. CWE is required for this course. 
Winter
Course Designation: C/T Elective - A maximum of 12 credits of college-level career and technical courses may be used as electives in the A.A.O.T. and the A.A.S. degrees.


Add to Portfolio (opens a new window)