Mar 28, 2024  
Course/Program Inventory 
    
Course/Program Inventory

CULA 2550 - Meat Cutter I- Work Based Learning



Credit hours: 3

Course Description:
This class will provide the opportunity for the student to work with an industry partner who will provide work-based learning and training with oversight in the fabrication of beef, poultry and pork. The student will also receive training in the niche of the industry that the student chooses to engage (such as harvest floor employee, meat market manager, meat inspector, retail/wholesale meat processer).

 

Student Learning Outcomes:
Students will be able to:

  1. Identify different primal and sub-primal cuts of meats for retail and wholesale merchandising. 
  2. Successfully fabricate different cuts of meat for optimal retail and wholesale merchandising. 
  3. Successfully understand the sanitation needs of a USDA inspected butchery facility. 
  4. Understand how to fully utilize all components of the animal carcasses for optimal consumption. 
  5. Successfully prepare and present value-added items for display and sale.