MCCCD Program Description

Major: 1720 Catalog Year: 2023-2024 Effective Term: 2022 Fall Last Admit Term: 9999 Award: CCT Total Clock Hours: 644 CIP Code: 12.0506	Initiating College: Gateway Community College Program Availability: Not Found Program Availability: College-Specific Program Availability: Shared by: Field of Interest: Business, Entrepreneurialism and Management GPA:
SOC Code: Upon completion of this certificate, students may pursue a career as: 51-3021.00 Butchers and Meat Cutters 51-3022.00 Meat Poultry and Fish Cutters and Trimmers 51-3023.00 Slaughterers and Meat Packers

Description: The Certificate of Competency (CCT) for Apprentice Meat Cutter explores proper safety and maintenance of hand tools and all power equipment used in the meat cutting industry, including a variety of knives, meat saws, meat grinders, meat tenderizers and meat slicers. Identify, cut, wrap, weigh and display all retail cuts of meat for sale in a retail environment. Maintain and merchandise a retail meat case and manage inventory. Gain experience filling customer orders. Break down and process a variety of meats like elk, deer, antelope and javelina, whole cattle, hogs and lamb. Perform tasks while maintaining industry safety and sanitation standards.

Required Courses

MCP100 Basics of Meat Cutting 146
MCP101 Introduction to Meat Clerk 146
MCP103 Meat Fabrication 176
MCP104 Merchandising 176

Clock Hours: 644

Learning Outcomes
1. Practice safety and sanitation standards in daily operations. (MCP100, MCP101, MCP103, MCP104) 2. Operate power and hand tools according to industry standards. (MCP100, MCP101, MCP103, MCP104) 3. Differentiate the anatomy of an animal within the industry. (MCP103, MCP104) 4. Prepare primal and subprimal cuts of meat according to retail and wholesale standards and customer specifications. (MCP103, MCP104) 5. Apply logical reasoning and principles of weights and measures to the meat cutting process. (MCP101, MCP103, MCP104) 6. Apply merchandising best practices to maximize profit and minimize loss of meat product. (MCP103, MCP104) 7. Use market demographics to meet retail requirements and customer needs. ( MCP104) 8. Perform operations for quality control within a meat department. (MCP101, MCP103, MCP104) 9. Demonstrate professional and ethical conduct within the retail and wholesale environment. (MCP100, MCP101, MCP103, MCP104) 10. Work effectively within a team. (MCP100, MCP101, MCP103, MCP104) 11. Apply effective customer service skills. (MCP100, MCP101, MCP103, MCP104) 12. Utilize effective oral, written, and visual communication skills with diverse audiences. (MCP100, MCP101, MCP103, MCP104)
+ indicates course has prerequisites and/or corequisites. ++ indicates that any suffixed course may be selected. Clock Curriculum Committee Approval Date: 2-11-2022

All information published is subject to change without notice. Every effort has been made to ensure the accuracy of information presented, but based on the dynamic nature of the curricular process, course and program information is subject to change in order to reflect the most current information available.