Meat Merchandising Technology
Overview
Our Meat Merchandising program will prepare you for entry-level employment in the various related phases of processing, marketing, merchandising of meats, catering, and value-added products. Our program gives you training in beef, pork, lamb, poultry, and fish. You will be given the opportunity to master the skills necessary for success in meat merchandising, which includes: aging, catering, chilling, curing, cutting, inspecting, pricing, processing, sales, sausage making, slaughtering, smoking, and quartering.
If you’ve been looking for a way into the industry, the Meat Merchandising program at Hinds Community College is an excellent first step. While opportunities in this field throughout Mississippi are numerous, the industry has a worldwide footprint that you’ll be able to take advantage of.
Porter Hall
Located in Porter Hall, our facilities are designed to provide hands-on experience in meat merchandising and catering. In our facilities you will find:
- Large cutting room equipped with the latest merchandising and catering equipment
- Walk-in cooler & freezer
- Large display room
- Large cooker-smoker
- Two classrooms
- Quality control laboratory
Quick Facts
- Associate of Applied Science: 60–62 hrs.
- Career Certificate: 30 hrs.
- Technical Certificate: 45 hrs.
- Raymond
- Face-to-Face
Sample Curriculum
| Course | Hours |
|---|---|
| Technical English or English Composition I | 3–4 |
| Public Speaking I or Interpersonal Communication | 3 |
| Social/Behavioral Science Elective | 3 |
| Humanities/Fine Arts Elective | 3 |
| Mathematics/Science Elective | 3–4 |
| Total Hours | 60–62 |
| Course | Hours |
|---|---|
| Fundamentals of Meat Merchandising | 4 |
| Identification of Wholesale and Retail Cuts | 4 |
| Preparation of Wholesale and Retail Cuts | 4 |
| Merchandising of Poultry, Fish, Seafood, and Smoked Meats | 4 |
| Display Pricing and Marketing Techniques I | 4 |
| Advanced Meat Merchandising I | 4 |
| Food Safety | 3 |
| Approved Technical Electives | 3 |
| Total Hours | 30 |
| Course | Hours |
|---|---|
| Display Pricing and Marketing Techniques II | 4 |
| Advanced Meat Merchandising II | 4 |
| Catering, Food Preparation, and Value-Added Products | 4 |
| Approved Technical Electives | 3 |
| Total Hours | 45 |
The degree plan provides the courses recommended for students seeking to transfer in this area of study. Students should consult the Mississippi Articulation Agreement for specific course requirements at specific Mississippi universities. Students can also use MATT (MS Articulation & Transfer Tool).
Important Program Information
Admission Requirements
Complete the Hinds CC Application for Admission and submit it to the Office of Admissions and Records.
File an official transcript in the Office of Admissions and Records.
Be a minimum of 16 years of age and file an acceptable general aptitude test battery score with the Office of Admissions and Records.
Be interviewed by the instructor in the Meat Merchandising Program.
Job Opportunities
Employment may be found in the area of retail meat merchandising in the chain stores and supermarkets with the possibility of advancement to such positions as market manager, meat supervisor, or meat buyer.
Other opportunities may include specialized jobs in:
- Packing houses
- Hotel supply houses and jobbers
- Food service centers
- Specialty shops
- And even the possibility of starting your own business
The program faculty has helped place students in excellent jobs throughout the industry, and most students have jobs lined up and waiting when they complete the program.
Program Length & Start Dates
The Hinds CC Meat Merchandising program is completed in three semesters (one full year) and may be started at the beginning of any eight week segment.
Porter Hall
Located in Porter Hall, our facilities are designed to provide hands-on experience in meat merchandising and catering. In our facilities you will find:
- Large cutting room equipped with the latest merchandising and catering equipment
- Walk-in cooler & freezer
- Large display room
- Large cooker-smoker
- Two classrooms
- Quality control laboratory