The facilities at BATC offer the best possible environment for meat training. Instruction is hands-on and individualized to meet the occupational goals of each student. Topics include knife care, inspection, sanitation, equipment, wholesale, custom cutting, retail, pricing, cured and smoked meats, ground meats, beef, pork, poultry, fish/seafood, meat preparation, and harvesting.
Students will gain knowledge and skills regarding the retail atmosphere, which include customer service, stocking cases, inventory control, product rotation, and minimizing waste. This program is the only one of its kind in the Western US and graduates are highly sought after for employment.
Meat service is the third largest industry in the nation. Annual sales of $70 billion make it the largest single component of US agriculture. Graduates are thoroughly prepared for careers in many settings such as retail stores, wholesale dealers, US Department of Agriculture grading and inspecting services, livestock buyers, merchandising/sales, and processing plants.
Online courses and/or blended components are available in this program. Blended learning courses are courses that combine face-to-face instruction with online elements. Contact an instructor for details regarding online availability.
This course provides career orientation for those pursuing a retail meat cutting career. Topics include safety, sanitation, knife care, sharpening techniques, cutting equipment, and fundamentals of meat cutting.
This course introduces students to the basic principles of meat cutting and provides basic skills necessary to work in the retail meat cutting career. Students will gain realistic experiences in a laboratory setting working with a variety of meats that may include beef, pork, lamb, chicken, and fish/seafood. Students will participate in lab experiences while learning to break carcasses into wholesale parts.
This course reinforces and focuses on improving basic skills necessary to work in the retail meat cutting career. Students will gain realistic experiences in a laboratory setting working with a variety of meats that may include beef, pork, lamb, chicken, and fish/seafood. Students will learn the process of custom cutting as detailed by the clients served.
This course will introduce more advanced meat processing techniques and prepare students to perform common cuts used in the retail market place. Students will understand the entire retail meat cutting process from harvesting to selling.
This course will reinforce and integrate concepts and methods of retail meat preparation. Students will apply decision making, critical thinking, and problem-solving skills by participating in retail order production with beef, pork, lamb, chicken, fish/seafood, and/or other products.
This capstone course provides students the opportunity to practice and demonstrate the ability to independently prepare retail cuts of meat from fresh or boxed products. Students will develop essential knowledge of retail procedures including packaging, pricing, and displaying products in a retail environment.
10 mos (30 hrs/wk)
Assessment: Basic reading, basic math, and measurements. Call (435) 750-3188 to schedule an appointment. Need a review? Get a sneak peek at the Assessment Center or enroll directly into the Academic Learning Center by calling (435) 753-6780.
Please note: A composite ACT score of 17 or a composite SAT score of 1210 can waive assessment requirements if taken no more than four years prior to enrollment.
Arranged - varies by high school
M - F: 8am - 2:30pm