Meat Cutting, Delie & Bakery

  • Identify, cut, wrap, and merchandise a wide variety of meat and cheese products
  • Operate a full-service meat, deli, and bakery department while completing client orders on schedule
  • Operate, maintain, and clean all professional food preparation equipment

FAQs

What can I do when I graduate?
  1. Meat department worker
  2. Deli worker
  3. Bakery worker
  4. Slaughterhouse worker
  5. Restaurant worker
What would I do in this class?
  1. Process beef
  2. Process hogs
  3. Curing and smoking products
  4. Operate meat and deli equipment
  5. Sanitation
  6. Packaging
  7. Merchandising
  8. Customer service
What can I do with further training?
  1. Meat department manager
  2. Bakery manager
  3. Deli manager
  4. Restaurant manager
  5. Business owner

Program Quick Facts

Meat Cutting, Deli, & Bakery students must:

  • Stand for extended periods of time and hold themselves firm
  • Withstand cool temperatures for extended periods of time (12° for 10 min.; 55° for up to 3 hrs.)
  • Have basic math skills of addition and subtraction
  • Have basic reading skills
  • Have good hand/eye coordination and dexterity
  • Communicate well with customers, managers and co-workers
 

College Credits

  • None available at this time.

Available Certifications

  • None

Lab Fees

  • Level 1 (junior) - $55.00
  • Level 2 (senior) - $25.00
 

Uniform requirements

  • Aprons, hairnets or hard hats

Career/Tech Club Affiliation

Announcements

  • None at this time.