Meat Processing Certificate II

Program Description

The Meat Processing Certificate II is designed to provide training for the student who wants a job in the meat fabrication industry or to learn how to safely process meat. The student will learn about food safety, harvesting and fabrication of beef, swine, sheep/goat, poultry, and wild game animals.

Program Requirements

Course Requirements

Course Number	Title	Credits
FDSC 1410	Scientific Study of Food	3 credits
FDSC 1510	Livestock Harvest	3 credits

Students must choose a minimum nine (9) credits from the following list of courses.

Course Number	Title	Credits
FDSC 1500	Beef Fabrication	1-3 credits
FDSC 1501	Pork Fabrication	1-3 credits
FDSC 1502	Lamb Fabrication	1-3 credits
FDSC 1504	Poultry Slaughter and Fabrication	1-3 credits
FDSC 1580	Wild Game Processing	1-3 credits

Total Credit Hours: 15