PENNSYLVANIA’S
APPROVED INSTRUCTIONAL TITLES FOR SECONDARY
CAREER AND TECHNICAL EDUCATION PROGRAMS
DESCRIPTION and CIP CODE
(Formerly 12.0506 Meatcutter)
An instructional program that prepares individuals to apply technical knowledge and skills to cut, trim and prepare carcasses and consumer-size portions of meat for sale in wholesale, retail or food-service establishments. Instruction is provided in the use of hand and power meat cutting tools, identification of and cutting techniques for different cuts of meat, dressing poultry, processing fish, counter display, refrigeration and sanitation.
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CERTIFICATE
REQUIRED |
CERTIFICATION
METHOD |
OCCUPATIONAL COMPETENCY AREA |
OCCUPATIONAL COMPETENCY EVALUATION |
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Vocational-Intern/ Instructional 2600 |
Vocational-Instructional
(non-degree program) |
Meat Cutting 2058 |
Committee Evaluation |
