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

FAQs

What would I do in this lab?
  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 are some employment opportunities when I graduate?
  1. Meat department worker
  2. Deli worker
  3. Bakery worker
  4. Slaughterhouse worker
  5. Restaurant worker
What can I do with further education?
  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

Instructors

College Credits

  • None available at this time.

Available Certifications

  • None

Lab Fees

  • Level 1 (junior) - $35.00
  • Level 2 (senior) - None

Job Outlook

Uniform requirements

  • Aprons, hairnets or hard hats

Career/Tech Club Affiliation
 

Announcements

  • None at this time.