COURSE CURRICULUM

The Meatcutter program is structured into 13 comprehensive courses that combine theoretical learning with extensive practical training to prepare students for work in the meat processing industry. The program is designed to balance classroom instruction with hands-on experience, with practical sessions typically held from Monday to Thursday and theory lessons and evaluations conducted on Friday mornings. Students are expected to actively participate in class, take detailed notes, and study manuals and supplementary materials to support their learning. The schedule may be adjusted depending on production requirements and instructor assessment of student progress. The program also follows a professional industry-based dress code from Monday to Thursday, requiring students to wear clean shirts and ties, black slacks, and black shoes, while women wear clean blouses; Fridays allow for more casual but neat attire. The curriculum covers a wide range of topics including safety and sanitation, beef, pork, lamb, poultry, and seafood processing, meat science, product identification, value-added processing, sausage making, nutrition and cooking, customer service, employment skills, and business-related mathematics. This structured approach ensures students develop strong technical skills, industry knowledge, and professional workplace habits needed for success in meat cutting and food processing careers.