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Meat Cutting, Deli & 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
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

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
Instructors College Credits Available Certifications Lab Fees
Scott Ripley None None Level 1 (junior) - $55.00
Level 2 (senior) - $25.00

Uniform requirements

  • Aprons, hairnets or hard hats
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