This course provides foundational skills in retail meat sales. Students will learn key concepts in food safety, inventory, product inspection, packaging, and labeling. The course also introduces order fulfillment, customer service, and basic employability skills in both in-person and online retail environments. Corequisites: Protein Fabrication and Utilization: Lamb and Hog 30008161 and Protein Fabrication and Utilization: Beef 30008163
Days & Time:
Tues, Thurs: 5:00 PM - 9:00 PM
Facility:
Auburndale High School
Instructor:
Scott Owen
Tuition and Fees: $342.94
Out of State Tuition and Fees: $342.94
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This class in not open to the public and student must belong to a fire department to take the class.
888.575.6782TTY: 711