CULA 2551 - Meat Cutter II- 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 training and 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:

Identify different primal and sub-primal cuts of meats for retail and wholesale merchandising.
Successfully fabricate primal cuts of meat for retail and wholesale merchandising.
Successfully understand the sanitation needs of a USDA inspected butchery facility.
Understand how to fully utilize all components of the animal carcasses for optimal consumption.
Successfully utilize appropriate meats to prepare a variety of sausages.
Successfully prepare and present value-added items for display and sale.
Identify quality aspects of different seafood products and be able to prepare for retail and wholesale merchandising.