Hard Skills
IntermediatePrecision Knife SkillsThe ability to accurately and efficiently debone, trim, and portion meat carcasses using various specialized hand tools and knives.
IntermediateFood Safety and HACCP ComplianceApplying Hazard Analysis and Critical Control Points principles to prevent biological, chemical, and physical contamination of food products.
AdvancedIndustrial Saw and Machinery OperationSafe operation of power equipment including band saws, skinning machines, circular cutters, and grinders.
IntermediateMeat Grading and Primal Cut IdentificationThe capacity to distinguish between different animal species, primal cuts, and fat quality levels according to industry standards.