Mar 29, 2024  
Course/Program Inventory 
    
Course/Program Inventory

CULA 2520 - Retail and Wholesale Meat Cutting



Credit hours: 3

Industry Certifications HACCP, OSHA

Course Description:
This lab class will provide meat cutting techniques for optimal utilization and profit. The student will be provided a full understanding of the slaughtering process, as well as how to successfully fabricate and utilize all aspects of the animal carcasses for retail or wholesale applications. The student will learn practical and technical information needed to develop, implement and maintain a HACCP-based food safety system. OSHA training to provide recognition, avoidance, reduction and prevention of safety and health hazards in the workplace. 

Student Learning Outcomes:
Students will be able to:

  1. Understand the basics of work safety and hygiene as it relates to a butchery operation. 
  2. Display an understanding of how specific animals are best marketed and utilized.
  3. Successfully identify the needs of a retail or wholesale operation as they apply to their respective business models for profitability.  
  4. Learn how to operate a variety of butchery equipment such as band saw, buffalo chopper, tenderizer and tumbler. 
  5. Process meat in bulk to enhance basic meat knowledge (muscle structure) and fundamental knife skills.
  6. Learn how to successfully fabricate meats to maintain good yield percentages. 
  7. Successfully prepare for the HACCP and OSHA certification exams.