MPT 1040 - Fabrication of Retail Cuts

Clock Hours: 300

Delivery Mode
on-ground

Course Description:
The keystone course of the 1^st trimester involves students taking wholesale cuts of meat as they would arrive in a retail setting and breaking them into retail cuts. This will include cutting, handling, sealing, and storing the cuts for optimal shelf life.

Student Learning Outcomes:

Students will understand and demonstrate the appropriate procedures for preparing retail cuts of meat from slaughtered wholesale animals.
Students will demonstrate proper handling and packaging of retail cuts of meat in preparation for the customer.
Students will demonstrate appropriate procedures for waste disposal and sanitation after preparation and cutting procedures