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Course Description

Prepare yourself for a career in the supermarket meat industry. Cover the basic skills which include safety and sanitation, preparation procedures, weight calculation, knife handling, and other equipment knowledge. You will also receive training in the following: beef primal and secondary cutting, boning techniques, slicing, grinding, and other meat cutting tasks.

Learner Outcomes

Participants will acquire the knowledge and skills of the following:
Safety and Sanitation
· Equipment and Tools Safety
· Sanitation Practices and Participation
· Personal Hygiene
· Refrigeration Basics
· Attendance and Punctuality

Preparation procedures and productivity training for:
· Beef
· Packaging of Meats
· Product Names

 Business Related Math
· Net Weights
· Tare Weights

Understanding of:
·  Proper use of Hand Tools
·  Proper Equipment Usage
·  Knife Sharpening
·  Meat Wrapping and Practice
·  Basic Math: Weights, Fractions, and Percentages
· Scale Operation
· Sanitation Routine, Evaluation, and Practice
 
Participants will receive training in the following:
· Beef Primal Cutting
· Beef Secondary Cutting
· Boning Techniques
· Grinding
· Use of Saws and Slicers
· Customer Service
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