Printed on 3/1/2024

Meat Processing Specialist

20-316-11 Certificate (C) 8 Credits Not Financial Aid Eligible Location*: Appleton

*If general education courses are required, they may be available at multiple locations.

Begin your career in the meat processing industry with this specialized certificate. You’ll learn how to fabricate poultry, seafood, pork, lamb, beef, and a variety of sausage and charcuterie products. Included in your training are the fundamentals of livestock, meat curing and smoking, and ServSafe sanitation certification. You‘ll have plenty of opportunities for hands-on learning with this certificate.

COURSE LIST

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Course list for reference only. Current students please refer to your individualized program plan or see your advisor.
**Outside effort hours are an estimate based on state standards, and may vary from person to person.

    Course Title
    Course Number
    Credits
    Instructional Hours
    Outside Effort Hours**
    Prior Learning Credit Eligibility
  • Livestock Essentials
    10-006-172
    2Credit
    36
    72
    N/A

    • Instructional Hours: 36
    • Outside Effort Hours: 72
    • Course Number: 10006172
    • Credits: 2.00

    Explores the agriculture industry and how it influences meat products. Topics discussed will include the multitude of variables that affect meat quality including the production methods used to raise the animal, how the animal is marketed and sold, and how the carcass is evaluated and handled.

  • Sanitation for Food Service Operations
    10-316-118
    1Credit
    18
    36

    • Instructional Hours: 18
    • Outside Effort Hours: 36
    • Course Number: 10316118
    • Credits: 1.00

    Focuses on the development of skills to follow sanitation and hygiene provisions in state codes. The Servsafe certification test is included.

  • Meat Identification
    10-316-133
    1Credit
    36
    18
    N/A

    • Instructional Hours: 36
    • Outside Effort Hours: 18
    • Course Number: 10316133
    • Credits: 1.00

    Focuses on the federal program for meat and fish inspection. Meat grading classification (commercial and institutional) and purchasing are discussed. This course also provides practical lessons in meat preparation.

    Coreq: Culinary & Food Service Production Uniform 94316006 OR Accelerated Culinary Uniform 94316007 OR in Meat Processing Specialist certificate; AND Sanitation for Food Service Operations 10316118
  • Meat Fabrication Internship 1
    10-316-140
    2Credit
    144
    0
    N/A

    • Instructional Hours: 144
    • Outside Effort Hours: 0
    • Course Number: 10316140
    • Credits: 2.00

    Provides the meat processing specialist student the opportunity to investigate and learn through prescribed, hands-on experiences in the meat processing industry. It is specifically required that the learner be working in a meat processing facility and participate in various defined production methods and procedures.

    Coreq: Meat Identification 10316133
  • Meat Fabrication Internship 2
    10-316-153
    2Credit
    144
    0
    N/A

    • Instructional Hours: 144
    • Outside Effort Hours: 0
    • Course Number: 10316153
    • Credits: 2.00

    Provides the meat processing specialist student a continuation of Meat Fabrication Internship 1 with different prescribed, hands-on production methods and procedures. This internship could be done at the same meat processing facility as the first internship or could be completed at a different operation.

    Prereq: Meat Fabrication Internship 1 - 10316140
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Expected Competencies


For more information visit our Credit For Prior Learning page.