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Official Course
Description: MCCCD Approval: 04/25/06 |
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AGB144 20065-99999
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L+L |
3 Credit(s) |
5 Period(s) |
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Agriculture Processing |
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Agricultural processing and the meat industry as a business enterprise. Carcass evaluation, grading, judging for cut ability and quality, cut identification, meat cutting, wrapping, freezing, and storing. Prerequisites: None. |
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Go to Competencies Go to Outline
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MCCCD Official Course Competencies: |
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AGB144
20065-99999 |
Agriculture Processing |
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1. |
Demonstrate safety and sanitation practices in meat processing. (I) |
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2. |
Operate various machinery involved in meat processing. (II) |
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3. |
Evaluate a carcass based on United States Department of Agriculture quality and yield grades. (III) |
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4. |
Slaughter domestic animals according to Arizona Department of Agriculture standards. (IV) |
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5. |
Contrast the primal and retail cuts of meat. (V) |
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6. |
Process a carcass into retail cuts and store correctly. (VI) |
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Go to Description Go to top of Competencies
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MCCCD Official Course Outline: |
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AGB144
20065-99999 |
Agriculture Processing |
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I. Safety and Sanitation A. Personal safety B. Hygienic workmanship II. Machinery A. Knives B. Saws C. Grinders D. Scales E. Tenderizer F. Sanitizer III. USDA Grading A. Quality grades B. Yield grade IV. Slaughter A. Stunning/sticking B. Skinning C. Evisceration D.
V. Meat Identification A. Species B. Primal C. Retail VI. Processing and Storage A. Cutting retail cuts B. Wrapping C. Storage |