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:
|First Year - Fall Semester     12 Credits||Credits|
COMX 106COMX 106 - Communicating in a Dynamic Workplace
Students will study human behavior and personality, self management, self-development, and elementary business psychology. Classroom focus is on career planning and job search: students will develop skills to prepare resumes, cover letters, and other communications involved in obtaining a job. This class is a requirement for the Professional-Technical programs.
|Communicating in a Dynamic Workplace||2|
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|
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 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|
|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.
|Mathematics Core Elective||(3)|
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|
|Written Communication Elective||(3)|
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.