Meat Processing

Certification verifies individuals possess an in-depth knowledge of food safety procedures and standards necessary to thrive in the food industry. 

Food Chemistry Principles  

• Chemical Properties of Food  
• Chemical Changes Related to Cooking & Food Processing  
• Food Production Processes (fermentation, leavening, retrogradation, syneresis, gelatinization, gelation, pickling) 

Food Handling, Packaging & Storage Procedures  

Sanitary Food Handling Practices  

• Food Packaging Regulations  
• Cold Food Storage Methods  
• Food Additives  
• Food Preservation Techniques (irradiation, dehydration, canning, pasteurization, freezing) Food Packaging & Labeling Guidelines 

Food Safety & Sanitation Methods 

• Workplace Safety Procedures 
• Food Industry Inspections 
• Food-borne Illness Prevention Strategies 
• Sanitation Procedures 
• Sanitation Laws & Regulations 

Hazard Analysis Critical 

Control Point (HACCP) Systems 

• Hazards in Food Processing 
• Hazard Analysis Process 
• Critical Control Points Identification 
• Establishing Critical Limits 
• Monitoring of Critical Limits 
• Methods for Taking Corrective Actions 
• Establishing Verification Procedures 
• Record-keeping Procedures 

ENROLL & PAY HERE (this link will take you off the Central Tech website)

Classes Campus	Dates	Hours	Days	Times	Tuition
Campus: Online	Dates: Self-paced	Hours:	Days:	Times:	Tuition: $75

The American Meat Science Association (AMSA) Meat Evaluation Certification verifies individuals are better prepared to enter fields related to the meat animal industry, which includes production and processing. 

Meat Science 

• Animal Care & Handling Procedures 
• Meat Nutrition 
• Meat Storage & Handling 
• Meat Cookery Techniques 
• Processed Meats 
• Food Industry Safety 

Animal Harvesting Procedures 

• Inspection Regulations & Policies 
• Animal Harvest Process 
• Animal Byproducts 

Carcass & Cuts Evaluation 

• Beef Evaluation (carcasses, full loins, rounds, short loins/ribs, retail cuts) 
• Pork Evaluation (carcasses, hams, loins, retail cuts) 
• Lamb Evaluation (carcasses, retail cuts) 

USDA Beef Grading 

• USDA Quality Grading 
• USDA Yield Grading 

Retail Cut Fabrication 

• Beef Retail Cuts 
• Pork Retail Cuts 
• Lamb Retail Cuts 
• Variety Meats 
• Processed Meats 

ENROLL & PAY HERE (this link will take you off the Central Tech website)

Classes Campus	Dates	Hours	Days	Times	Tuition
Campus: Online	Dates: Self-paced	Hours:	Days:	Times:	Tuition: $75

The American Meat Science Association (AMSA) Culinary Meat Selection and Cookery Certification verifies individuals possess knowledge and skills needed to thrive within the restaurant and culinary industries. 

CULINARY FOUNDATIONS 

• Knife Care & Use 
• Knife Sharpening Procedures 
• Cutting Techniques 
• Mise en place 
• Proper Storage Practices 

MEAT SCIENCE & FOOD SAFETY PRINCIPLES 

• Nutritional Composition of Meat 
• Meat Storage & Handling Procedures 
• Meat Purchasing Specifications 
• Food Microbiology Practices 

MEAT & POULTRY OVERVIEW 

• Culinary Meat Fabrication Procedures (beef, pork) 
• Meat Cookery Techniques 
• Culinary Poultry Fabrication Procedures (chicken, duck, turkey) 

BEEF GRADING PROCEDURES 

• USDA Quality Grading 
• USDA Yield Grading 

RETAIL CUT IDENTIFICATION 

• Beef Retail Cut Identification 
• Pork Retail Cut Identification 
• Lamb Retail Cut Identification 
• Variety Meats Identification 
• Poultry Parts & Products Identification 

ENROLL & PAY HERE (this link will take you off the Central Tech website)

Classes Campus	Dates	Hours	Days	Times	Tuition
Campus: Online	Dates: Self-paced	Hours:	Days:	Times:	Tuition: $75