Hard Skills
IntermediatePrecision Meat CuttingThe ability to break down animal carcasses into primal, sub-primal, and retail-ready cuts with accuracy and minimal waste.
AdvancedFood Safety and Sanitation ComplianceKnowledge of HACCP principles, personal hygiene standards, and the proper sanitation of tools and workstations to prevent foodborne illness.
IntermediateMeat Grading and Quality AssessmentEvaluating the color, marbling, texture, and freshness of meat to determine quality grades and suitability for sale.
IntermediateIndustrial Equipment OperationThe safe operation and routine maintenance of power tools such as bandsaws, meat grinders, tenderizers, and vacuum sealers.
BasicInventory Management and MerchandisingManaging stock rotation through FIFO principles and creating attractive product displays to drive sales.