Important Information from BCC
Buckeye Career Center is currently operating in our blended learning model. Seniors are in session January 11 and 12 with juniors learning remotely those days. Juniors will be in session January 13, 14, and 15.  COVID 19 information can be found on our COVID 19 page:

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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
CPR First Aid
Level 1 (junior) - $55.00
Level 2 (senior) - $25.00

Uniform requirements

  • Aprons, hairnets, or hard hats
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