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Program Guide

C.A.S. Meat Processing

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

You May Also be Interested In:

A.A.S. Ag ProductionA.S. AgribusinessA.S. Livestock Management



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Total Credits for Program Completion: 30(32)

  First Year - Fall Semester     13(14) Credits Credits
Career Development and Interpersonal Skills1
OR
Oral Communication Elective3
Internship Level 13
Meat Processing I2
Food Safety and Handling in Meat Processing2
Elementary Technical Writing2
OR
Written Communication Elective(3)
Internship Level 23
  First Year - Spring Semester     17(18) Credits Credits
Discover Biology & Lab4
Internship Level 33
Meat Processing II2
Business Mathematics3
OR
Mathematics Core Elective(3)
Farm to Table Marketing2
Internship Level 43

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