This is a theory-based course with a basic practical component to introduce students to various types of commonly sold retail seafood items in the fresh whole state, fillets, chuck form and frozen states. Prerequisite: Admission into the Retail Meat Processing program
This is a theory-based course with a basic practical component to introduce students to various types of commonly sold retail seafood items in the fresh whole state, fillets, chuck form and frozen states. Prerequisite: Admission into the Retail Meat Processing program
