Meat Processing
Issued by
SUNY Cobleskill
Earners of the Meat Processing Micro Credential have developed knowledge and skills needed to effectively slaughter livestock animals, fabricate carcass primals, cut and identify retail products, package and label meat products while maintaining sanitation and HACCP standards. They are competent in skills such as accuracy of cutting, knife handling, and portion control.
- Type Learning
- Level Foundational
- Time Months
- Cost Paid
Skills
Earning Criteria
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ANSC 107 Meat Products with Lab 3 credits Receive a "C" or better in this course.
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ANSC 109 Meat Animal Slaughtering 1 credit Receive a "C" or better in this course.
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ANSC 113 Meat Processing Techniques 2 credits Receive a "C" or better in this course.