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Center for Curriculum and Transfer Articulation
Agriculture Processing
Course: AGB144

First Term: 2018 Fall
 Lec + Lab   3.0 Credit(s)   5.0 Period(s)   5.0 Load  
Subject Type: Occupational
Load Formula: T


Description: Agricultural processing and the meat industry as a business enterprise. Carcass evaluation, grading, judging for cut ability and quality, cut identification, meat cutting, wrapping, freezing, and storing



MCCCD Official Course Competencies
1. Demonstrate safety and sanitation practices in meat processing. (I)
2. Operate various machinery involved in meat processing. (II)
3. Evaluate a carcass based on United States Department of Agriculture quality and yield grades. (III)
4. Slaughter domestic animals according to Arizona Department of Agriculture standards. (IV)
5. Contrast the primal and retail cuts of meat. (V)
6. Process a carcass into retail cuts and store correctly. (VI)
MCCCD Official Course Competencies must be coordinated with the content outline so that each major point in the outline serves one or more competencies. MCCCD faculty retains authority in determining the pedagogical approach, methodology, content sequencing, and assessment metrics for student work. Please see individual course syllabi for additional information, including specific course requirements.
 
MCCCD Official Course Outline
I. Safety and Sanitation
   A. Personal safety
   B. Hygienic workmanship
II. Machinery
   A. Knives
   B. Saws
   C. Grinders
   D. Scales
   E. Tenderizer
   F. Sanitizer
III. USDA Grading
   A. Quality grades
   B. Yield grade
IV. Slaughter
   A. Stunning/sticking
   B. Skinning
   C. Evisceration
   D. Split and wash
V. Meat Identification
   A. Species
   B. Primal
   C. Retail
VI. Processing and Storage
   A. Cutting retail cuts
   B. Wrapping
   C. Storage
 
MCCCD Governing Board Approval Date: 4/25/2006

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.