Master Course Outline Meat Science II Course Number: AGPR 216 Credits: 5 Hours per Quarter: 70 Lecture Hours:30    Lab Hours:40 Description Principles of fabrication and marketing of meats, and the effects of preservation and storage on the physical and chemical properties of meat will be analyzed.   Topics include: meat curing chemistry, smoking, and other processes used in the manufacturing of a variety of meat products. Intended Skills and Attitude Outcomes A. Ability to obtain a county health card. B. Knowledge of meat preservation methods. C. Ability to fabricate retail cuts of meat from primal and subprimals. D. Knowledge of meat preservation methods. E. Knowledge of meat marketing methods. Syllabi Listing Course Year Quarter Item Instructor   AGPR 216 Winter 2009 0043 Michael Moramarco View Syllabus AGPR 216 Fall 2008 0037 Michael Moramarco View Syllabus AGPR 216 Winter 2004 0043 Michael Moramarco View Syllabus Two Year Projected Schedule Year One* Year Two** Fall Winter Spring Summer Mini  Fall Winter Spring Summer Mini   X X X     X X X   *Year one is all odd years (2003-2004) **Year two is all even years (2004-2005)