MPT3100 — Meat Processing Technology
This course covers the principles related to the processing, packing, and marketing of animal meat products in a commercial business or a small farm setting. Core topics include: 1) Meat Merchandising, 2) Identification and Preparation of Wholesale and Retail Cuts, 3) Display Pricing and Marketing Techniques, 4) Advanced Meat Merchandising, and 5) Food Safety. Upon completion, students will have the knowledge base to sit for industry-recognized credentials with the American Meat Science Association and the National Restaurant Association.