Meat Merchandising

Program Description:

The Meat Merchandising program is designed to prepare the student for entry level employment in the various related phases of processing, marketing, merchandising of meats, catering, and value-added products. Students are given an opportunity to master the skills necessary for success in meat merchandising, which includes slaughtering, chilling, aging, quartering, cutting and inspecting pork, beef, lamb, poultry, and fish.

Career Certificate

• MTV 1114 - Fundamentals of Meat Merchandising 4 SH
• MTV 1214 - Identification of Wholesale and Retail Cuts 4 SH
• MTV 1224 - Preparation of Wholesale and Retail Cuts 4 SH
• MTV 1234 - Merchandising of Poultry, Fish, Seafood, and Smoked Meats 4 SH
• MTV 1314 - Display Pricing and Marketing Techniques 4 SH
• MTV 1414 - Advanced Meat Merchandising I 4 SH
• MTV 1522 - Food Safety 2 SH
• Elective(s) 4 SH

Technical Certificate

• MTV 1324 - Pricing and Marketing Techniques II 4 SH
• MTV 1424 - Meat Merchandising II 4 SH
• MTV 1514 - Catering and Value Added Products 4 SH
• Elective 3 SH

Associate of Applied Science

• ENG 1113 - English Composition I 3 SH
• SPT 1113 - Public Speaking I 3 SH OR SPT 2173 - Interpersonal Communication  3 SH
• Social/Behavioral Science Elective 3 SH
• Humanities/Fine Arts Elective 3 SH
• Mathematics/Science Elective 3-4 SH 

• (MAT-1313 or higher OR any Laboratory Science)

**Completion Award: Associate of Applied Science in Occupational Education 60 SH

**Additional Graduation Requirements:

• Orientation - Any student (first-time, transfer, and part-time) who begins at Hinds Fall 2007 and later will be required to take Orientation (LLS 1312 /RST 1312 ) to graduate from the College. Exception: Orientation credit (1-3 hrs) transferred to Hinds from another college will satisfy our orientation requirement.
• Assessment - An Assessment Prep review course(s) and Skills Assessment exam(s) are required to graduate from this program.