Introduction to Retail Meat Sales

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

Pre-Requisites
There are no Pre-Requisites

Classes


Course: Introduction to Retail Meat Sales (65182)

Hybrid/In Person > 50% online
Location: Marshfield
Duration: 8/25/2025 - 12/17/2025

Days & Time:

Mon, Tues, Wed: 3:30 PM - 9:30 PM

Facility:

Auburndale High School

Instructor:

Scott Owen

Tuition and Fees: $332.10

Out of State Tuition and Fees: $332.10

Status:Closed Seats Available:N/A
Essential Class Information: This class incorporates various types of instruction. The online portion is delivered through Blackb ...

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Introduction to Retail Meat Sales


Catalog #30008164
Undergraduate