APPR 9710 Meat Cutting Apprentice
A study in all areas of training for meat apprentices to become journey persons in the meat industry. Includes: history, knives, tools equipment, sanitation, mathematics, weights measures, and USDA grades, breakdown of beef, veal, pork, lamb, variety meats, poultry, fish, sausage making, storage and merchandising.
Offered on occasion
After successful completion of this course, students will be able to:
- Outcome 1: Identify, describe and demonstrate safety practices, sanitation and health practices for meat cutting including First Aid.
- Outcome 2: Identify and demonstrate the use of and safe practices with butcher's tools, knives, and saws including care, cleaning and maintenance.
- Outcome 3: Identify and describe cross contamination, bacteria and food born viruses.
- Outcome 4: Demonstrate the use of trade mathematics for butchering, including the common weights and measures.
- Outcome 5: Identify, explain, and use weights and measures used in butchering including U.S.D.A. Grades, trade calculations and computations.
- Outcome 6: Demonstrate tools and procedures used to break down beef, including forequarters, hindquarters, primal cuts, and variety meats.
- Outcome 7: Identify and describe the common types and ""cuts"" of meat, fish and poultry used the Meat Cutting Trade .
- Outcome 8: Identify and demonstrate common trade practices for selecting, cutting, displaying wrapping, and storing of fish and poultry products.