Meat Processing Specialist

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

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.

Technical Studies (8 Credits)

Course Title
Course Number
Credits
Instructional Hours
Outside Effort Hours**
Early College Credit Options
Prior Learning Credit Eligibility
• Livestock Essentials

  10-006-172

  2Credit

  36

  72

  N/A

  N/A

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

  N/A

  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

  View Information

  View Information

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

  High School Credit Learning Options Available

  Credit for Prior Learning Options Available

  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

  N/A

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

  N/A

  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: Student has completed or is simultaneously enrolling in ALL of the following:

  • CULINARY 10316118 - Sanitation for Food Service Op

  AND ANY of the following options:

  • CULINARY 94316006 - Culinary & Food Serv. Uniform

  • CULINARY 94316007 - Accelerated Culinary Uniform​

  • Student is in progress in Meat Processing Specialist (20-316-11) Program of Study

• Meat Processing Internship 1

  10-316-189

  3Credit

  216

  0

  N/A

  N/A

  • Instructional Hours: 216
  • Outside Effort Hours: 0
  • Course Number: 10316189
  • Credits: 3.00

  N/A

  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: Student has completed or is simultaneously enrolling in ALL of the following:

  • CULINARY 10316133 - Meat Identification

• Meat Processing Internship 2

  10-316-191

  1Credit

  72

  0

  N/A

  N/A

  • Instructional Hours: 72
  • Outside Effort Hours: 0
  • Course Number: 10316191
  • Credits: 1.00

  N/A

  Provides the meat processing specialist student a continuation of Meat Processing 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.

  Coreq: Student has completed or is simultaneously enrolling in ALL of the following:

  • CULINARY 10316133 - Meat Identification