The Meat and Seafood Processing Certificate of Achievement is designed for students seeking professional opportunities in the specialized field of meat butchery and preservation and seafood fabrication and processing. The courses are designed to prepare students to enter into the industry at various levels and settings, including butcher, fisheries, specialized restaurants, resorts, and wholesome food sectors both independent and corporate.
Students perform fundamental, intermediate, and advanced meat and seafood processing skills. This certificate is an advanced certificate with emphasis on developing butcher, fishery, and meat ageing skills. The courses focus on the academic and practical skills required to butcher, preserve and process whole animal carcass, primal, and subprimal cuts as well as whole fish fabrication and processing in any professional culinary setting.
20-25
The Meat and Seafood Processing Certificate of Achievement is designed for students seeking professional opportunities in the specialized field of meat butchery and preservation and seafood fabrication and processing. The courses are designed to prepare students to enter into the industry at various levels and settings, including butcher, fisheries, specialized restaurants, resorts, and wholesome food sectors both independent and corporate.
Students will enter butchers, fisheries, and specialized restaurants with high skill level and higher rate of pay. Students will have more pathways and job opportunities with this meat and seafood processing specific certificate.
The Meat and Seafood Processing Certificate of Achievement is designed for students seeking professional opportunities in the specialized field of meat butchery and preservation and seafood fabrication and processing. The courses are designed to prepare students to enter into the industry at various levels and settings, including butcher, fisheries, specialized restaurants, resorts, and wholesome food sectors both independent and corporate.
Students perform fundamental, intermediate, and advanced meat and seafood processing skills. This certificate is an advanced certificate with emphasis on developing butcher, fishery, and meat ageing skills. The courses focus on the academic and practical skills required to butcher, preserve and process whole animal carcass, primal, and subprimal cuts as well as whole fish fabrication and processing in any professional culinary setting.
The Meat and Seafood Processing Certificate of Achievement will be housed in the CACM program.
| Course | Title | Units | Year/Semester (Y1 or S1) |
|---|---|---|---|
| CACM 102 | Sanitation | 2 | Y1 |
| CACM 132A | Meat, Seafood, & Poultry | 1 | Y1, S1 |
| CACM 132B | Seafood Identification & Processing | 1.5 | Y1, S1 |
| CACM 132C | Meat Identification & Processing | 1.5 | Y1, S1 |
| CACM 218 | Seafood Fabrication - Whole Fish Lab | 1 | Y1, S1 |
| CACM 206A | Garde Manager I | 2 | Y1, S2 |
| CACM 220 | Meat Butchery - Whole Animal Lab | 1.5 | Y1, S2 |
| CACM 222 | Preservation of Meat Lab | 1.5 | Y1, S2 |
Dr. Javier Ayala · 08/13/21
Support.
Jesse Lopez · 08/12/21
Miramar College agrees with COE’s recommendation and acknowledges the need for caution. However, this new program will complement Mesa’s culinary arts program. Miramar College endorses this new program.
Larry McLemore · 08/12/21
Cuyamaca supports
Cassandra Storey · 08/11/21
SDCCE supports this program
Susan Wyche · 08/10/21
Palomar College endorses the program.
Efrain Silva · 08/02/21
Imperial Valley College endorses the program.
Dr. Al Taccone · 07/29/21
Given the connection to Mesa College's already well-established culinary arts program MiraCosta College endorses, however, agrees that other colleges should consider the LMI that may not support introducing additional programs in the region. Especially those that do not already have well-established related programs.
John Edwards · 07/26/21
Mesa College submitted the appropriate LMI from the COE. The COE recommends proceeding with caution when developing a program because 1) most entry-level earnings are below the living wage while some median earnings are above the living wage; 2) a high number of institutions train for these occupations; and 3) a supply gap exists for these positions.
No files to display