C. Meat Processing
Why Meat Processing?
This one-year (29 credit) certificate 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; students will spend seven weeks at 3 to 4 different plants in an area learning from the professionals who understand the profession. 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:
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A.A.S. Ag ProductionA.S. AgribusinessA.S. Livestock ManagementFirst Year - Fall Semester     12 Credits | Credits | |
---|---|---|
Communicating in a Dynamic Workplace | 2 | |
Internship Level 1 | 3 | |
Meat Processing I | 2 | |
Food Safety and Handling in Meat Processing | 2 | |
Internship Level 2 | 3 | First Year - Spring Semester     17 Credits | Credits |
Discover Biology | 3 | |
Discover Biology Lab | 1 | |
Internship Level 3 | 3 | |
Meat Processing II | 2 | |
Business Mathematics | 3 | |
Elementary Technical Writing | 2 | |
Internship Level 4 | 3 |
Please refer to the the Current Catalog for specific program details.