I. General Information

1. Course Title:
Meat Cutting Internship

2. Course Prefix & Number:
MCAB 1113

3. Course Credits and Contact Hours:

Credits: 2

Lecture Hours: 2

4. Course Description:

This course considers meat processing from livestock through processing to the consumer. Students will learn basic animal science, humane handling and harvest, grading, fabrication, further processing, safety and marketing of red meat, poultry, and wildlife species. Proficiency will be gained with preparation for employment in meat processing or related fields. Students will examine the entrepreneurial process and characteristics of successful entrepreneurs, identify and evaluate entrepreneurial opportunities, and identify the critical elements of an effective business plan including management, marketing, and financial data. Students will also put together a capstone project to demonstrate knowledge and skills attained and needed for program completion.

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 product flow diagrams, basic food safety documentation, customer specifications.
Apply abstract ideas to concrete situations	Employ concepts learned within the meat processing program to recommend improvements/novel practice within the operation of focus in the Capstone project.

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

• Identify points in an operation where the student can integrate quickly given training;
• Communicate across departments within an operation to achieve a common goal
  
• Prepare a written report of potential points within the operation that could be modified to improve safety, efficiency, profitability, practicality, etc., and;
  
• Communicate regularly with the business owners, management, inspection/regulatory personnel, customers, vendors, etc.

V. Topical Outline

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

1. Lecture Sessions

1. Identifying potential internship opportunities based on skillset
   
2. In-person participation in all departments within the operation
3. Focused participation in a department/process/product line
4. Development of written summary of operation
5. Recommendations improve safety, efficiency, profitability, practicality, etc.