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Center for Curriculum and Transfer Articulation
Meat Fabrication
Course: MCP103

First Term: 2020 Fall 1
Clock Hours:    225
Grading Basis: CLK






Description: Reinforcement of skills for processing cuts of meat, including specialized cuts of meat. Course emphasizes sanitation, accuracy, quality, productivity, retail sales, and customer service.



MCCCD Official Course Competencies
1. Practice safety and sanitation procedures. (I, II, IV-XII)
2. Prepare forequarter and hindquarter portions of beef, and trim related meat for stew and ground beef. (I, IV, V)
3. Demonstrate how to prepare pork, poultry, and specialty meats. (I, VI-VIII)
4. Prepare and process game during season. (I, IX)
5. Demonstrate packaging and labeling procedures. (I, X)
6. Describe anatomy of whole animals and how to determine meat processes. (III-IX)
7. Practice principles of ethics and professionalism within the retail and wholesale environment. (XI)
8. Apply effective customer service practices in the meat cutting retail and wholesale environment. (XII)
9. Demonstrate effective communication skills in a team environment. (XIII)
 
MCCCD Official Course Outline
I. Safety
   A. Tools and equipment
   B. Slips and falls
   C. Clothing
   D. Lifting
II. Sanitation
   A. Chemical use
   B. Detergents and additives
   C. Clean and sanitize
   D. Assembly and disassembly
   E. Chemical storage
III. Anatomy
IV. Forequarter
   A. Beef chuck
   B. Beef rib
   C. Beef brisket
   D. Short plate
V. Hind quarter
   A. Short loin
      1. Strip loin
      2. Tenderloin
   B. Sirloin
   C. Round
VI. Pork
   A. Shoulder
   B. Loin
   C. Belly
   D. Ham
VII. Chicken
   A. Wogs
   B. Breast
   C. Leg quarters
   D. Drums
   E. Thighs
VIII. Specialty meats
   A. Carne asada
   B. Chorizo
   C. Sausage
   D. Lamb
IX. Game processing
   A. Identification
   B. Hind quarter
   C. Forequarter
X. Merchandising
   A. Wrapping
   B. Labeling
   C. Displaying
XI. Ethics and professionalism
   A. Attire
   B. Hygiene
   C. Accountability
   D. Promptness
   E. Attitude
   F. Accuracy
XII. Customer service
   A. Conduct
   B. Responsiveness
XIII. Communication and teamwork
   A. Attitude
   B. Respect
   C. Accountability
 
Clock Curriculum Committee Approval Date: 5-6-2020

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.