CLUSTERAgriculture, Food and Natural Resources

CONCENTRATIONAnimal Processing

WVEIS CODESN0230

ONET Codes & Occupations

ONET: 51-3023.00 - Slaughterers and Meat Packers

ONET: 51-3022.00 - Meat, Poultry, and Fish Cutters and Trimmers

ONET: 51-3021.00 - Butchers and Meat Cutters

Sample of job titles upon completion of the concentration:

Meat Cutter, Journeyman Meat Cutter, Butcher, Meat Clerk, Meat Wrapper, Meat Trimmer, Meat Packer, Boning Room Worker, Meat Packager, Production Worker, Trimmer, Breast Trimmer, Deboner, Wing Scorer

REQUIRED COURSES (Required Sequence)

WVEIS CodeCourse

0101Introduction to Agriculture, Food and Natural Resources

0139Fundamentals of Animal Processing

0134Agricultural Experience Program

Select One Specialization (if applicable)

Retail0151 Animal Processing Retail

Plant0160 Animal Processing Retail

SKILL SETS

Career Preparation Skills

Safety

Leadership Development

Customer Service

Foundations of Agribusiness

Foundations of Animal Systems

Foundations of Biotechnology

Foundations of Food Products and Processing

Foundations of Natural Resources

Foundations of Plant Systems

Foundations of Power, Structural and Technical

Production and Processing of Animal Products

Animal Slaughter

Animal Processing Entrepreneurship

Animal Processing Financial Record Keeping

Skill set 1, 2, 3, and 4 should be integrated throughout the concentration as remaining skill sets are delivered.

Skill Set / Career Preparation Skills
Knowledge Objectives / Students will demonstrate knowledge of
  • career paths.
  • goal development and achievement.
  • attitudes and work habits that support career retention and advancement.
  • personal qualities and abilities needed to be effective with children.
  • communication in varied contexts.

Performance Objectives / Students will
  • relate skills and abilities to possible career pathways.
  • explain methods of goal development.
  • discuss methods of time management and task coordination.
  • practice professionalism in punctuality, appropriate dress, task completion, etc.
  • investigate methods of supervision such as giving and receiving feedback and instruction.
  • develop and present a statement of their personal work ethic beliefs.
  • prepare an application, cover letter, resume and thank you letter.
  • create an employment portfolio for use when applying for projects.

Skill Set / Safety
Knowledge Objectives / Students will demonstrate knowledge of
  • sanitation Operating Procedures(SSOP)
  • maintaining facilities and equipment
  • contamination hazards( physical, chemical, and biological)
  • Hazard Analysis and Critical Control Point(HACCP)
  • food handling
  • equipment operation

Performance Objectives / Students will
  • develop their own SSOP for their facility.
  • perform basic equipment and facility maintenance.
  • design and implement a HACCP program for their facility.
  • demonstrate safe and sanitary product handling techniques.
  • demonstrate safe handling of equipment.

Skill Set / Leadership Development
Knowledge Objectives / Students will demonstrate knowledge of
  • public speaking.
  • parliamentary law.
  • leadership concepts.
  • characteristics of effective teams and organizations.

Performance Objectives / Students will
  • develop and deliver speeches.
  • participate in meetings using parliamentary procedure.
  • attend leadership conferences and training (local, state and/or national).
  • volunteer in community service opportunities.
  • participate in career development events.

Skill Set / Customer Service
Knowledge Objectives / Students will demonstrate knowledge of
  • customer service.
  • organizing a meat product shop to operate effectively and efficiently.
  • marketing meat products.

Performance Objectives / Students will
  • confer with clients regarding the price and type of product desired.
  • order and purchase wholesale cuts of meat.
  • perform office and retail service duties such as keeping financial records, serving customers, answering telephones, and receiving payment.
  • inform customers about the care and handling of various meat products.
  • inform customers of various cooking methods and temperature when meat is fully cooked.
  • perform general cleaning duties.
  • unpack stock as it comes into the shop.
  • train other workers.

Introduction to Agriculture, Food and Natural ResourcesWVEIS 0101

Skill Set / Foundations of Agribusiness
Knowledge Objectives / Students will demonstrate knowledge of
  • types of agribusiness ownership.
  • return on investment.
  • methods of marketing agricultural commodities, products and services in domestic and international markets.
  • the Four Ps (product, place, price and promotion).

Performance Objectives / Students will
  • create an advertisement for an agricultural product.
  • research local supply and demand of agricultural products.
  • create a plan for their own agricultural enterprises.

Skill Set / Foundations of Animal Systems
Knowledge Objectives / Students will demonstrate knowledge of
  • the origin, significance, distribution and domestication of animal systems.
  • common and scientific names of major animal species.
  • breeds of livestock.
  • basic anatomy of animals.
  • livestock terminology (steer, heifer, barrow, gilt, etc.).
  • animal cells.
  • animal health disorders.
  • bio-security in the animal industry.
  • common types of feedstuffs.
  • animal welfare and animal rights.
  • facilities needed to house and produce animal species safely and efficiently.
  • effects of animal agriculture on the environment.

Performance Objectives / Students will
  • diagram a typical animal cell and identify the organelles
  • practice administering injections.
  • perform a basic health exam on a live animal.
  • debate the issues associated with animal welfare and animal rights.

Foundations of Biotechnology
Knowledge Objectives / Students will demonstrate knowledge of
  • agricultural biotechnology.
  • genetic engineering.
  • historical impact of biotechnology on agriculture.
  • applications of biotechnology in agriculture.
  • ethical, legal and social issues of biotechnology.

Performance Objectives / Students will
  • extract DNA from plant material.
  • debate the issues associated with biotechnology.
  • research current agricultural products impacted by biotechnology practices.

Skill Set / Foundations of Food Products and Processing
Knowledge Objectives / Students will demonstrate knowledge of
  • the history of the animal processing industry.
  • the importance of food labeling to the consumer.
  • quality and yield grades of food products.
  • foods derived from meat, egg, poultry, fish and dairy products.
  • products derived from fruits and vegetables.
  • products derived from grains, legumes and oilseeds.
  • common weights and measures in the food products and processing industry.
  • methods of food preservations.

Performance Objectives / Students will
  • grind and mix pork with seasoning to produce sausage.
  • compare and contrast various food labels.
  • make cheese.

Skill Set / Foundations of Natural Resources
Knowledge Objectives / Students will demonstrate knowledge of
  • natural resources.
  • ecosystems.
  • morphological characteristics used to identify trees.
  • morphological characteristics used to identify wildlife.
  • morphological characteristics used to identify aquatic species.
  • different kinds of streams.
  • characteristics of a healthy forest.
  • characteristics of healthy wildlife habitat.
  • the uses of tree species.
  • the uses of aquatic species.

Performance Objectives / Students will
  • identify common tree species.
  • identify common wildlife species.
  • identify common aquatic species.
  • assess a stream for quality.

Skill Set / Foundations of Plant Systems
Knowledge Objectives / Students will demonstrate knowledge of
  • parts of a plant.
  • functions of plant parts.
  • photosynthesis.

Performance Objectives / Students will
  • diagram a typical plant cell and identify plant cell organelles and their functions.
  • identify the components and functions of plant roots.
  • identify the components and the functions of plant stems.
  • identify the components and the functions of plant leaves.
  • identify the components and the functions of plant flowers.
  • identify agriculturally important plants by common names.

Skill Set / Foundations of Power, Structural and Technical Systems
Knowledge Objectives / Students will demonstrate knowledge of
  • units of weight, volume, and temperature.
  • basic math practices used in Power, Structural and Technical Systems.
  • the basic hand tools and their proper uses in an agricultural setting.

Performance Objectives / Students will
  • add, subtract, multiply, and divide whole numbers, with and without a calculator.
  • use a ruler, a metric ruler, and a measuring tape to measure.
  • add, subtract, multiply, and divide fractions.
  • add, subtract, multiply, and divide decimals, with and without a calculator.
  • convert decimals to percentages and percentages to decimals
  • convert fractions to decimal and decimals to fractions.
  • properly and safely use hand tools.
  • construct a project using hand tools.

Fundamentals of Animal ProcessingWVEIS 0139

Animal Processing-RetailWVEIS 0151

Animal Processing-PlantWVEIS 0160

Skill Set / Production and Processing of Animal Products
Knowledge Objectives / Students will demonstrate knowledge of
  • raw materials .
  • production processes .
  • quality control .
  • costs.
  • techniques for maximizing effective manufacture and distribution of goods.

Performance Objectives / Students will
  • wrap, weigh, label and price cuts of meat.
  • prepare and place meat cuts and products in display counter, so they will appear attractive and catch the shopper's eye.
  • prepare special cuts of meat ordered by customers.
  • cut, trim, bone, tie, and grind meats, such as beef, pork, poultry, and fish, to prepare meat in cooking form.
  • receive, inspect, and store meat upon delivery, to ensure meat quality.
  • shape, lace, and tie roasts, using boning knife, skewer, and twine.
  • remove bones, and cut meat into cuts in preparation for marketing.
  • use knives, cleavers, meat saws, bandsaws, or other equipment to perform meat cutting and trimming.
  • clean, trim, slice, and section carcasses for future processing.
  • cut and trim meat to prepare for packing.
  • remove parts, such as skin, feathers, scales or bones, from carcass.
  • inspect meat products for defects, bruises or blemishes and remove them along with any excess fat.
  • estimate requirements and order or requisition meat supplies to maintain inventories.
  • supervise other butchers or meat cutters.
  • record quantity of meat received and issued to cooks and/or keep records of meat sales.
  • negotiate with representatives from supply companies to determine order details.
  • produce hamburger meat and meat trimmings.
  • process primal parts into cuts that are ready for retail use.
  • obtain and distribute specified meat or carcass.
  • separate meats and byproducts into specified containers and seal containers.
  • weigh meats and tag containers for weight and contents.

Animal Processing-PlantWVEIS 0160

Skill Set / Animal Slaughter
Knowledge Objectives / Students will demonstrate knowledge of
  • animal slaughter procedures.

Performance Objectives / Students will
  • slaughter animals in accordance with religious law, and determine that carcasses meet specified religious.
  • slit open, eviscerate, and trim carcasses of slaughtered animals.
  • sever jugular veins to drain blood and facilitate slaughtering.
  • shave or singe and defeather carcasses, and wash them in preparation for further processing or packaging.
  • trim, clean, and/or cure animal hides.
  • shackle hind legs of animals to raise them for slaughtering or skinning.
  • skin sections of animals or whole animals.
  • trim head meat, and sever or remove parts of animals' heads or skulls.
  • saw, split, or scribe carcasses into smaller portions to facilitate handling.
  • stun animals prior to slaughtering.

Agricultural Experience Program WVEIS 0134

(The following skill sets are to be taught in the Fundamentals of Animal Processing course)

Skill Set / Animal Processing Entrepreneurship
Knowledge Objectives / Students will demonstrate knowledge of
  • entrepreneurship.
  • value added agriculture.
  • direct marketing.
  • sustainability.

Performance Objectives / Students will
  • preserve, can, and process fruits and vegetables.
  • develop a marketing plan for animal processing enterprises.

Skill Set / Animal Processing Financial Record Keeping
Knowledge Objectives / Students will demonstrate knowledge of
  • financial record keeping.

Performance Objectives / Students will
  • keep financial records such as net worth statements, inventories, financial statements, income and expense logs, and other pertinent records.
  • create and maintain an SAE portfolio to include financial records, resume, sample student work, and documenting pictures.

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