> Meat Services

Description

The facilities at BATC offer the best possible environment for meat training. Instruction is hands-on and individualized to meet the occupational goals of each student. Topics include knife care, inspection, sanitation, equipment, wholesale, custom cutting, retail, pricing, cured and smoked meats, ground meats, beef, pork, poultry, fish/seafood, meat preparation, and harvesting.

Students will gain knowledge and skills regarding the retail atmosphere, which include customer service, stocking cases, inventory control, product rotation, and minimizing waste. This program is the only one of its kind in the Western US and graduates are highly sought after for employment.

Quick Facts:

Location(s)

Main Campus (Logan)

Estimated Tuition & Fees:

$1,725 - this is an estimate. Course fees may vary.

Duration:

9 months (30 hrs/wk)

Estimated Monthly Payment:

$246

Pell Grant Eligible:

Yes

Estimated Books and Supplies:

$310 - Cost varies by specialization and/or electives chosen. Click here for books and supplies details (ISBN/edition).

Availability:

High School Students: Arranged - varies by school

Adult Students: M - F: 8am - 2:30pm

Special Requirements:

Assessment: Basic reading, basic math, and measurements. Call (435) 750-3188 to schedule an appointment. Need a review? Get a sneak peek at the Assessment Center or enroll directly into the Academic Learning Center by calling (435) 753-6780.

Please note: A composite ACT score of 17 or a composite SAT score of 1210 can waive assessment requirements if taken no more than four years prior to enrollment.

Outcome Data:

Reported Annually to the Accrediting Agency Council on Occupational Education
Completion: 78%
Job Placement: 100%
Withdrawal: 22%

Outcome statistics are compiled annually based upon Training Outcome surveys conducted with students post-graduation. Data is gathered through coordination with the student, faculty, Student Services Office personnel, and licensing agencies.

Gainful Employment Disclosures

Employment Outlook

Meat service is the fourth largest industry in the nation. Graduates are thoroughly prepared for careers in many settings such as retail stores, wholesale dealers, US Department of Agriculture grading and inspecting services, livestock buyers, merchandising/sales, and processing plants.

Online/E-learning Components

This specialization is delivered face-to-face and may contain online components.

Specializations

Required hours

MEAT - Professional Retail Meat Cutting

900 hrs See Breakdown