Meat Processing Technology

Tennessee College of Applied Technology-Elizabethton

CertificateNon-degreeCIP: 12.0506

The Meat Processing Technology curriculum contains a broad range of courses and competencies to prepare meat cutters, slaughterhouse technicians, meat processors, and meat processing managers to successfully work in commercial or private meat processing facilities. The curriculum is designed in a “backwards scaffold” beginning with training in retail processing and progressing to slaughter and facility management to best meet employer and industry needs.

Duration

8 Months

Credits

23 credits

Cost

Total Tuition/Fees $2,974.00 Textbook/Supplies Cost $942.00Show more

Format

In-Person

Program Pathways

Credentials this program stacks toward

Program Pathway to Food ScienceFrom The University of Tennessee

Program Details

Detailed information about this program

No detailed information available.

Requirements

What you need to earn this credential

No requirements listed.

Financial Aid

Eligible funding programs

No funding information available.

Scholarships

No scholarships listed.

Meat Processing Technology

Tennessee College of Applied Technology-Elizabethton

CertificateNon-degreeCIP: 12.0506

Duration

8 Months

Credits

23 credits

Cost

Total Tuition/Fees $2,974.00 Textbook/Supplies Cost $942.00Show more

Format

In-Person

Skills & Competencies

Skills developed through this program

Auto-populatedfrom O*NET via SOC 51-3021.00

Skills

SpeakingCritical ThinkingMonitoringActive ListeningSocial PerceptivenessService OrientationReading ComprehensionTime ManagementJudgment and Decision MakingCoordinationManagement of Personnel ResourcesOperations MonitoringOperation and ControlTroubleshootingInstructingActive LearningWritingComplex Problem Solving

Knowledge

Food ProductionProduction and ProcessingCustomer and Personal ServiceEnglish LanguageAdministration and ManagementMathematicsSales and MarketingPublic Safety and SecurityPersonnel and Human ResourcesChemistry

Abilities

Oral ComprehensionOral ExpressionProblem SensitivityNear VisionInformation OrderingManual DexterityArm-Hand SteadinessControl PrecisionSelective AttentionDeductive ReasoningInductive ReasoningWritten ComprehensionCategory FlexibilityTrunk StrengthSpeech ClaritySpeech RecognitionWritten ExpressionFinger DexterityStatic StrengthPerceptual SpeedTime SharingFluency of Ideas

Tasks

Prepare and place meat cuts and products in display counter to appear attractive and catch the shopp
Wrap, weigh, label, and price cuts of meat.
Cut, trim, bone, tie, and grind meats, such as beef, pork, poultry, and fish, to prepare in cooking
Clean and sanitize meat cases and cutting equipment.
Use knives, cleavers, meat saws, bandsaws, or other equipment to perform meat cutting and trimming.
Weigh meats and tag containers for weight and contents.
Inspect meat products for defects, bruises or blemishes and remove them along with any excess fat.
Clean meat cutting equipment.
Remove bones, and cut meat into standard cuts in preparation for marketing.
Sever jugular veins to drain blood and facilitate slaughtering.
Tend assembly lines, performing a few of the many cuts needed to process a carcass.
Monitor sanitation practices to ensure that employees follow standards and regulations.
Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food.
Supervise or coordinate activities of cooks or workers engaged in food preparation.
Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers
Inspect and clean food preparation areas, such as equipment, work surfaces, and serving areas, to en
Portion, arrange, and garnish food, and serve food to waiters or patrons.
Resolve customer complaints regarding food service.
Train workers in food preparation, and in service, sanitation, and safety procedures.
Assign duties, responsibilities, and work stations to employees in accordance with work requirements
Inspect food processing areas to ensure compliance with government regulations and standards for san
Check raw ingredients for maturity or stability for processing, and finished products for safety, qu
Study methods to improve aspects of foods, such as chemical composition, flavor, color, texture, nut
Test processing equipment to ensure products are produced according to specifications.

Technology

Spreadsheet softwareInventory management softwareData base user interface and query softwareAccounting softwareOffice suite softwareElectronic mail softwarePoint of sale POS softwareAnalytical or scientific softwareWord processing softwareInternet browser softwareEnterprise resource planning ERP softwareTime accounting softwareFinancial analysis softwareWeb page creation and editing softwareCompliance softwareHuman resources softwareSales and marketing softwareWeb platform development software

Tools

Air knivesAnti-griddlesAuto feed grindersBacon slicersBalersBeef shacklesBeef splitting sawsBone dustersBoning hooksBoning knivesBowl choppersBreaking knivesBrisket cuttersButcher knivesButcher sawsBlast chillersBox cuttersCubing machinesDerinding machinesElectric meat grindersFloor jacksForkliftsGamb sticksHamburger patty makersHand sawsHoisting equipmentKitchen shearsBelt conveyor systemsCarcass branding machinesCasing stuffing machines

Work Values

RelationshipsIndependenceAchievementSupportWorking ConditionsRecognition

Career Pathways

Occupations this program prepares you for