Meat Merchandising, CC

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(VC-MM)

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.

Campus Location:

Raymond - 601.857.3340

1st Year

1st Semester

MTV 1114 - Fundamentals of Meat Merchandising 4 SH
MTV 1214 - Identification of Cuts 4 SH
MTV 1224 - Preparation of Cuts 4 SH
MTV 1234 - Merchandising of Meats 4 SH

Total: 16 SH

2nd Semester

MTV 1314 - Pricing and Marketing Techniques I 4 SH
MTV 1324 - Pricing and Marketing Techniques II 4 SH
MTV 1414 - Meat Merchandising I 4 SH
MTV 1424 - Meat Merchandising II 4 SH
Approved Elective 3 SH *

Total: 19 SH

Summer Session

MTV 1514 - Catering and Value Added Products 4 SH
Approved Elective 3 SH *

Total: 7 SH

*Approved Electives:

MTV 1613 - Special Project 3 SH
MTV 1623 - Supervised Work Experience 3 SH

Completion Award: Career Certificate (One Year) 42 SH

**Additional Graduation Requirements: Any student (first-time, transfer, and part-time) who begins at Hinds Fall 2007 and later will be required to take LLS 1312 /RST 1312 /RSV 1312 - Orientation course in order to graduate from the College. Exception: Orientation credit (1-3 hrs) transferred to Hinds from another college will satisfy our orientation requirement.

A CPAS review course and exam are required to graduate from this program.

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