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• 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

What can I do when I graduate?

• Meat department worker

• Deli worker

• Bakery worker

• Slaughterhouse worker

• Restaurant worker

What would I do in this class?

• Process beef

• Process hogs

• Curing and smoking products

• Operate meat and deli equipment

• Sanitation

• Packaging

• Merchandising

• Customer service

What can I do with further training?

• Meat department manager

• Bakery manager

• Deli manager

• Restaurant manager

• Business owner

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