Recent SemestersSpring 2027, Fall 2026, Spring 2026, Fall 2025, Spring 2025Class Size35 studentsCredits2PrerequisiteCAHS 10A and CAHS 10B; Completion of or concur- rent enrollment in: CAHS 20A and CAHS 20B Transfers ToCSUDescriptionrent enrollment in: CAHS 20A and CAHS 20B Focuses on the fabrication of beef, pork, veal, lamb, poultry, and fish; proper cuts and their uses; and recognition of the quality of meat and cooking methods used for various cuts of meats. Also learn about pur- chasing specifications and ordering terms. CSUUsually HeldFri 9:10am–11:00am 