MEAT 252 - Butcher Shop: Operations 2

Description
Students focus on the technical skills required to prepare meat products for retail and wholesale. Students learn techniques for cutting, portioning, packaging, labelling, and displaying various meat products in a retail setting. Emphasis is placed on quality control, yield optimization, product presentation, and compliance with food safety and labelling regulations. Students also gain experience in managing production schedules to meet customer demand and minimize waste.

3 Credits

Time Guidelines
The standard instructional time for this course is 60 hours.

Equivalents

Precluded Equivalents