Degree Details - Miles Community College

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C.A.S. Meat Processing

Why Meat Processing?

This one-year (30(32) credit) program is designed to increase the skilled labor force for the meat processing businesses in Montana. The program design is unique as it allows students to network with meat processors in the state and provides hands-on learning critical for career and technical programs. The flexibility of the class offerings allows a student to create a program to meet their needs and lifestyle. This is an internship-based certificate. There are 4 internship levels that begin with basic training and safety requirements and culminate in advanced meat processing and cutting skills. The internships will take place in Montana Meat Processing plants with professionals in the industry. Students can choose to rotate every 7.5 weeks between 3 to 4 different plants or complete all internships at one location. The courses provide students with knowledge on retail cuts, meat evaluation and grading, business techniques, and food and agricultural marketing strategies. To ensure a plant placement when courses start for Fall Semester, please be enrolled in the program by August 1st. To ensure a plant placement when courses start for Spring Semester, please be enrolled in the program by January 1st. Students should consult the catalog of the institution to which they expect to transfer and select appropriate courses in consultation with their advisor.

Upon completion of this program students will will proficient in:

Cutting
Grinding, mixing, stuffing, linking sausage/curing of hams and bacons
Packaging and sanitation
Proper killing of an animal
Yield and quality grading
Personal safety/Plant safety
Meat cuts identification
Demonstrate Contextually Germane Communication Skills (Oral and Written)
Use mathematics in problem solving and communicate quantitative information effectively

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You May Also be Interested In:

A.A.S. Ag Production A.S. Agribusiness A.S. Livestock Management

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Total Credits for Program Completion: 30(32)

First Year - Fall Semester 13(14) Credits		Credits
COLS 111COLS 111 - Career Development and Interpersonal Skills This course prepares students for the habits and attitudes needed to perform effectively in the job market by developing interpersonal and transferable non-cognitive skills needed to be successful in various career fields. In this course, students create a working resume and cover letter and will develop interviewing and networking skills. Topics covered include career exploration, effective communication, teamwork, time management, creative thinking, professionalism, and conflict resolution.	Career Development and Interpersonal Skills	1
	OR
	Oral Communication Elective	3
MTPR 198MTPR 198 - Internship Level 1 This course is designed for students who are in the Meat Processing Program. This is Level I of 4 levels of the Internship course work. Students will spend 7 weeks at a Meat Processing Plant in Montana. The student will rotate across 3 to 4 meat processing facilities. Training will take place at the meat processing facilities.	Internship Level 1	3
MTPR 101MTPR 101 - Meat Processing I This course is designed to introduce a student to the basics of meat processing. Students will learn animals commonly used for human consumption. Types and cuts of meat. The difference and value of each cut of meat. Humanely killing and processing an animal from kill floor to packaging the product.	Meat Processing I	2
MTPR 103MTPR 103 - Food Safety and Handling in Meat Processing Students will learn the basics of food safety and what is involved with a Hazard Analysis Critical Control Point (HACCP) plan. The course will include proper sanitation and cleaning techniques for a meat processing facility. Proper food handling and preparation for consumer consumption. Students will gain knowledge in the food chain and techniques to keep it safe	Food Safety and Handling in Meat Processing	2
WRIT 108WRIT 108 - Elementary Technical Writing Technical Writing for the Trades is designed to prepare the student for job-related writing. The student will learn to communicate information that is new to someone who needs to know the information in order to do a job or make a decision. Topics include adapting messages to audiences, organizing paragraphs, revising for style, summarizing information, weighing ethical issues, creating appropriate page layout for everyday communications situations, and explaining a process. Specific applications are individualized according to students' career plans and are chosen from several categories including effective memo/letter writing, short report writing, and proposal writing. This course does not fulfill General Education requirements for transfer. Pre-requisite: appropriate placement.	Elementary Technical Writing	2
	OR
	Written Communication Elective	(3)
MTPR 199MTPR 199 - Internship Level 2 This course is designed for students who are in the Meat Processing Program. This is Level 2 of 4 levels of the Internship course work. Students will spend 7 weeks at a Meat Processing Plant in Montana. The student will rotate across 3 to 4 meat processing facilities. Training will take place at the meat processing facilities. Prerequisite: MTPR 198.	Internship Level 2	3
First Year - Spring Semester 17(18) Credits		Credits
BIOB 101/102BIOB 101/102 - Discover Biology & Lab This course is a review of the fundamental principles concerning plant and animal life. Covering topics on the structure and physiology of cells, genetics, reproduction and the diversity of life found in plants, animals, and microorganisms, including their ecological relationships. Co-requisite: BIOB 102.	Discover Biology & Lab	4
MTPR 298MTPR 298 - Internship Level 3 This course is	Internship Level 3	3
MTPR 102MTPR 102 - Meat Processing II This course is designed to building upon skills learned in Meat Processing 1. Students will increase their skills in meat cuts and usage. Recipe development. Understanding niche markets and value-added programs in the meat industry. Student will increase their skills in meat grading and yields. Pre-requisite: MTPR 101.	Meat Processing II	2
M 108M 108 - Business Mathematics This course is a study of math and terminology used by business and industry. The course will begin with a review of the fundamental principles of arithmetic and percentages. Payroll, bank records, interest, notes, discounts, markup, inventory, depreciation, and stocks and bonds will be covered. This course does not fulfill General Education requirements for the AA/AS degree. Pre-requisite: appropriate placement score or concurrent enrollment in NC 021 Supplemental Instruction/Academic Support for Mathematics. For those in NC 021, attendance and participation in NC 021 will be reported to your M 108 instructor for consideration in your M 108 grade.	Business Mathematics	3
	OR
	Mathematics Core Elective	(3)
MTPR 104MTPR 104 - Farm to Table Marketing MTPR 104 is designed to help you develop skills related to Farm to Table Marketing. You will learn the role marketing plays within an organization, how marketing has changed through the years, and how to keep up to date on marketing trends, the ethical approaches related to marketing, the impact strategic marketing will have on your organization, and a variety of real-world marketing strategies to assist you in making your products.	Farm to Table Marketing	2
MTPR 299MTPR 299 - Internship Level 4 This course is designed for students who are in the Meat Processing Program. This is Level 4 of 4 levels of the Internship course work. Students will spend 7 weeks at a Meat Processing Plant in Montana. The student will rotate across 3 to 4 meat processing facilities. Training will take place at the meat processing facilities. Prerequisite: MTPR 198, 199, and 298.	Internship Level 4	3

Please refer to the the Current Catalog for specific program details.

Program Guide

Total Credits for Program Completion: 30(32)