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Meat Processing Certificate

 

Overview

Various trays holding meat with workers in the background.

The meat processing certificate is a certificate program within the School of Professional Studies. If you have questions regarding this program, please contact dsu.hawk@dickinsonstate.edu or call 1-800-279-HAWK.

A student completing the meat processing certificate will gain a basic understanding of meat science and processing and develop the skills necessary to work in a high demand career field.

Career Options

Why should you pursue Certificate in Meat Processing?

Meat processing involves the handling and preparation of animal carcasses and cuts of meat for human consumption. A meat processor is a skilled tradesperson who is responsible for preparing and processing meat products according to customer and industry standards and specifications.

Possible Career Paths

  • Meat cutter
  • Wholesale or retail meat fabricator
  • Meat processor

Requirements

Requirements

ANSC 114Introduction to Animal Science

3
ANSC 241Survey of Meat Science

2
ANSC 243Slaughter and Processing of Domestic Livestock

4
ANSC 244Value-added Meats Processing

2
ANSC 245Food Safety and Hazard Analysis and Critical Control Points

2
 
ANSC 297Animal Science Internship; Externship; Cooperative Education

1-6
Six Credits Required
 
COMM 110Fundamentals Of Public Speaking

3
ENGL 110College Composition I

3
UNIV 100Freshman Seminar

1

Select one course from the following three courses (3-4 credits):
CSCI 101Introduction To Computers

3
MATH 103College Algebra

4
MATH 110Mathematics in Society

3

Total Credit Hours:29-30