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Center for Curriculum and Transfer Articulation
Course: MCP104

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

Description: Advanced cutting, wrapping, weighing, and displaying retail cuts of meat. Topics include sanitation, accuracy, quality control, productivity, retail sales, and customer service.

MCCCD Official Course Competencies
1. Practice safety and sanitation procedures. (I-III)
2. Utilize electronic and manual scales properly. (I, III-VI)
3. Prepare meat cuts based on customer and industry standards. (I-III, IX)
4. Display meats in retail sales case according to proper sequence. (II, V, VI)
5. Apply proper packaging and wrapping techniques for retail sales. (IV-VI)
6. Practice principles of ethics and professionalism within the retail and wholesale environment. (VI)
7. Apply effective customer service practices in the meat cutting retail and wholesale environment. (VI, VII)
8. Demonstrate effective communication skills in a team environment. (VIII)
MCCCD Official Course Outline
I. Safety
II. Sanitation
III. Meat preparation
   A. Beef
   B. Pork
   C. Chicken
   D. Game
   E. Specialty meats
IV. Electronic and manual scales
   A. Programming
   B. Price lookup codes (PLU)
   C. Labels
V. Merchandising
   A. Wrapping
   B. Labeling
   C. Displaying
VI. Ethics and professionalism
   A. Attire
   B. Hygiene
   C. Accountability
   D. Promptness
   E. Attitude
   F. Accuracy
VII. Customer service
   A. Conduct
   B. Responsiveness
VIII. 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.