I. General Information

1. Course Title:
Meat Industry Communication

2. Course Prefix & Number:
MCAB 1107

3. Course Credits and Contact Hours:

Credits: 1

Lecture Hours: 1

4. Course Description:

Students will develop communications skills focused on the meat industry. The course will prepare students to work in teams, practice effective customer relations and sales techniques and pursue employment opportunities in the meat industry. Additionally, interaction with regulatory personnel, customers, vendors, and potential employers will provide the student with common language and issues specific to the meat industry. Furthermore, written communication skills will be developed in the maintenance of food safety documentation.

5. Placement Tests Required:

Accuplacer (specify test):

No placement tests required

Score:

6. Prerequisite Courses:

There are no prerequisites for this course.

9. Co-requisite Courses:

There are no corequisites for this course.

II. Transfer and Articulation

1. Course Equivalency - similar course from other regional institutions:

 

III. Course Purpose

1. Program-Applicable Courses – This course is required for the following program(s):

Meat Cutting & Butchery (MCAB)

IV. Learning Outcomes

1. College-Wide Outcomes

College-Wide Outcomes/Competencies	Students will be able to:
Demonstrate written communication skills	Prepare basic food safety documentation, interpret written customer order specifications.
Demonstrate interpersonal communication skills	Communicate regularly with inspection/regulatory personnel, customers, vendors, potential employers.

2. Course Specific Outcomes - Students will be able to achieve the following measurable goals upon completion of the course:

• Prepare and maintain documentation as it pertains to a sanitation program.

• Interpret written customer orders.

• Communicate with regulatory personnel, customers, vendors and potential employers in the meat industry.

V. Topical Outline

Listed below are major areas of content typically covered in this course.

1. Lecture Sessions

1. Group work focused in the areas of product awareness, industry trends, regulatory changes, employment opportunities, etc.  Relies on “guest speakers” as available and appropriate to discuss their work and interact with students.  Relevant organizations include:

   • Industry: USDA-FSIS, Minnesota Department of Agriculture (MDA), Minnesota Department of Health (MDH)

   • Career: Minnesota Association of Meat Processors (MAMP), American Association of Meat Processors (AAMP)

   • Promotion: Minnesota Beef Council, Minnesota Pork Board, Minnesota Turkey Federation