I. General Information

1. Course Title:
Full Service and Retail Meat Cutting

2. Course Prefix & Number:
MCAB 1109

3. Course Credits and Contact Hours:

Credits: 2

Lecture Hours: 1

Lab Hours: 2

4. Course Description:

Students will gain practical skills in meat merchandising and marketing through the management of a service case and advanced merchandising techniques. Break-even pricing and auditing will be explored and carried out on meat products processed in the course.

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 interpersonal communication skills	Communicate regularly with inspection/regulatory personnel, customers and vendors.
Analyze and follow a sequence of operations	Cut fresh red meat, poultry and wildlife species for wholesale and retail markets.

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

• Calculate break-even pricing for fresh meat products at wholesale and retail;
• Conduct regular meat cutting tests;
• Evaluate service case shrink;
• Market based sales opportunities; and
  
• Label meat items for wholesale and retail.

V. Topical Outline

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

1. Lecture Sessions

1. Yield
• Primary Yield
• Credits
• Credit Values
2. Direct Costs
• Packaging
• Labor
3. Indirect Costs
• Supervision
• Additional Labor
• Cost Spread
• Cost Formula
• Profit
4. Conducting a Cutting Test/Audit
5. Value-Added Opportunities in Retail and Wholesale

2. Laboratory/Studio Sessions

1. Personal Protective Equipment
• Helmet, Hairnet, Ear Plugs, Eye Shield, Beard Net, Cut Resistant Gloves, Disposable Gloves,                    Arm Shield, Scabbard, etc.
2. Equipment: Knife, Steel, Hand Saw, Scale, Packaging Equipment
• Lock Out/ Tag Out
• Assembly
• Disassembly
• Maintenance
• Cleaning and Sanitation
3. Conducting a Cutting Test/ Audit
4. Common Packaging Options
5. Labeling