Meat Cutting, Deli & Bakery

meat cutting student

Job Outlook

  • Process and package beef, hogs, and other meats while practicing state and city-mandated sanitation practices and procedures

  • Safely operate meat and deli equipment

  • Prepare meat, cheese, vegetable, fruit, and cookie trays for public purchase

  • Provide quality customer service in the lab and to customers in the Joe Carlisle Marketplace

FAQs

What can I do when I graduate?

What would I do in this class?

What can I do with further training?

  • Meat department worker

  • Deli worker

  • Bakery worker

  • Slaughterhouse worker

  • Restaurant worker

  • Process beef

  • Process hogs

  • Curing and smoking products

  • Operate meat and deli equipment

  • Sanitation

  • Packaging

  • Merchandising

  • Customer service

  • 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

  • OSHA 10

  • RISEUP Customer Service & Sales and Retail Industry Fundamentals

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

meat cutting

meat cutting