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The Retail Meat Processing Program will include the following courses:
MEAT 101 |
Safety and Sanitation |
MEAT 102 |
Beef and Veal Processing |
MEAT 103 |
Pork, Lamb and Poultry Processing |
MEAT 104 |
Seafood Merchandising |
MEAT 105 |
Beef and Pork Merchandising |
MEAT 106 |
Cooking and Carving |
MEAT 107 |
Employment Skills |
MEAT 108 |
Processed Meat |
MEAT 109 |
Business Calculations and Procedures |
Note: While the basic components of the program are standard, the program is designed to keep pace with industry demands, and is subject to change without notice.
Theory sessions are supplemented with guest speakers, including:
In addition, special lectures by UCC staff will include:
About half way through the program there will be seminars on Public Relations, Customer Contact and Advertising. Visits to some local meat cutting operations will take place early in the program to help familiarize the student with the industry. Other field trips may include visits to beef fabrication operations and/or chicken processing plants.
Note: Students will be advised of special guests, lectures and field trips in advance wherever possible. All of these are subject to change depending on availability.
All practical courses consist of instructor demonstrations followed by the student applications. Except for the recognition of animal bone structure and of primal and secondary cuts, practical subjects are followed by supporting theory sessions that may then be combined with practical demonstrations.