Mar 27, 2023  
2020-2021 Catalog 
2020-2021 Catalog [ARCHIVED CATALOG]

Meat Merchandising Technology


Program Description:

The Meat Merchandising program is designed to prepare the student for entry level employment in the various related phases of processing, marketing, and merchandising of meats; catering; food preparation; fork-lift driving; 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, and cutting and/or inspecting pork, beef, lamb, poultry, goat, wild game, and fish. Mastery of the competencies listed in the Food Safety course will prepare the student to take the National Restaurant Association’s ServSafe® exam to become ServSafe® Food Safety certified. Industry standards referenced are based on the National Restaurant Association’s ServSafe® Certification.

Campus Location:

Raymond - 601.857.3719

**Completion Award: Career Certificate in Meat Merchandising Technology 30 SH

**Completion Award: Technical Certificate in Meat Merchandising Technology 45 SH

Associate of Applied Science

**Completion Award: Associate of Applied Science in Occupational Education 60-62 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.