COURSE OUTLINE

2022/2023

COURSE NAME: Meat Fabrication & Shop Operations Introduction

COURSE CODE: PMCM1101

COURSE DESCRIPTION
This course is the first level of three courses delivered in a lecture/lab setting back-to-back sequence. The course provides hands-
on training in identification of primal cuts of beef, and pork, and cuts of poultry while practicing and applying the principles of
proper health, safety, and sanitation in the lab environment. It includes the safe operation of both hand and power equipment
common to the retail meat industry.

Course Credits: 6.00

Equivalent Courses: RMC101

LEARNING OUTCOMES

OUTCOME Upon successful completion of this course, you will be able to

1 Compare the characteristics of primal cuts of beef and distinguish which cuts fall in the category of
“exercised or support “muscles".

The following concepts, skills, and issues are used to support this Outcome:
• Identify/locate/separate primal cuts of beef on a carcass.
• Compare differences between primal cuts of beef.
• Identify basic anatomy of carcass structure and muscle groups (exercised vs support)
• Separate sub-primal cuts of beef.
• Issues:
- Damaged product.
- Supply and demand.

2 Produce and separate the primal cuts from a side of pork.

The following concepts, skills, and issues are used to support this Outcome:
• Identify basic anatomy of pork carcass structure and muscle groups.
• Separate the primal cuts from a side of pork.
• Compare differences between primal cuts of pork.
• Produce, separate and package sub-primal cuts of pork.
• Preform proper wrapping and labeling techniques.
• Issues:
- Damaged product
- Supply and demand

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 3 Produce and package cuts of poultry.

The following concepts, skills, and issues are used to support this Outcome:
• Identify basic anatomy of poultry carcass structure.
• Segment poultry carcasses into cuts of poultry.
• Preform proper wrapping and labeling techniques.
• Issues:
- Damaged product.
- Supply and demand.

4 Apply the principles of proper health, safety and sanitation.

The following concepts, skills, and issues are used to support this Outcome:
• Demonstrate storage, maintenance, and handling of all perishable and non-perishable items
used during lab training.
• Model the principles of proper health, safety, and sanitation necessary for the prevention of
foodborne illnesses.
• Demonstrate best practices for assembling/disassembling/cleaning/sanitizing of the lab
equipment.
• Determine proper cleaning agents used in the maintenance of equipment.
• Issues:
- Unsafe working conditions.
- Defective or faulty equipment.

5 Operate power equipment according to OH&S standards.

The following concepts, skills, and issues are used to support this Outcome:
• Proper assembly, disassembly of laboratory equipment.
• Practice safe operation of power equipment such as: meat grinder, sausage stuffers, mixers,
scales, slicers, tenderizers, smokehouse, silent cutter, brine pumps, wrapping machines,
sharpeners, band-saws, cry-o-vac machine(s), tumblers, ovens, and display cases.
• Demonstrate proper equipment lockout procedures.
• Recognize of designed usage, maintenance and storage.
• Issues:
- Faulty or defective equipment.

6 Operate hand equipment according to OH&S standards.

The following concepts, skills, and issues are used to support this Outcome:
• Practice proper handling, control and safe operation of hand equipment such as cleavers,
stitching needles, knives, tape and paper dispensers, hooks, metal trays & bowls, measuring
spoons, ladles, spatulas, whisks, portion scales, scoops, strainers, storage containers, product
racks & dollies, hand mixers, thermometers and hand held tenderizers.
• Recognize of designed usage, maintenance and storage.
• Issues:
- Faulty or defective equipment.

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 STUDENT EVALUATION

OUTCOME ACTIVITY DESCRIPTION MARK DISTRIBUTION

1 and 4 Beef Practical Assessment 30%

2, 4, 5 and 6 Pork Practical Assessment 35%

3, 4 and 6 Poultry Practical Assessment 35%

TOTAL 100%

COURSE COMPLETION REQUIREMENTS

To successfully complete the course, students must achieve a minimum grade of 50%.

STUDENT EQUIPMENT AND SUPPLIES

One steak knife, one boning knife, and steel
One nylon red and white pin-striped apron
Protective mesh glove
Scabbard for knives and chain for steel
Approved School apparel (Chef Jacket)
Approved School Chef’s pants
Program hat (ball-cap)
Appropriate footwear (smooth top, no running shoes)
Pen - black or blue ink
Basic calculator
Writing paper, binder, and dividers
Textbook

DELIVERY METHOD
The course is taught using a variety of delivery methods which may include face-to-face, online, or blended teaching platforms.
Activities such as collaborative exercises/assignments, seminars, labs, discussion, audio/visual presentations, case studies, and
WIL may be used to support learning.

STUDENT RESPONSIBILITY
It is expected that students will be responsible citizens of the Institute by following the Student Rights and Responsibilities
Policy(SR 1.0). As such, each student will assist in the preservation of Institute property, and assume responsibility for their
education by staying informed of and abiding by academic requirements and policies; demonstrating respect toward others; and
meet expectations concerning attendance, assignments, deadlines, and appointments.

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 EQUITY AND INCLUSION STATEMENT
NAIT is committed to advancing equity and to actively and intentionally creating learning environments that promote a sense of
belonging and dignity that ensure all people are safe, respected and valued. Acknowledging that every member of the NAIT
community has a role in and responsibility to this work, NAIT provides the resources and support necessary for programs,
departments and individuals to champion equity, diversity and inclusion and address barriers in meaningful ways.

TERRITORIAL ACKNOWLEDGEMENT
At NAIT, we honour and acknowledge that the land on which we learn, work and live is Treaty Six territory. We seek to learn from
history and the lessons that have come before us, and to draw on the wisdom of the First Peoples in Canada. Only through
learning can we move forward in truth and reconciliation, and to a better future together.

Leadership Review Date: June 08, 2021

Changes to This Course Outline: Every effort has been made to ensure that information in this course outline is accurate at the time of publication. The Institute
reserves the right to change courses if it becomes necessary so that course content remains relevant. In such cases, the instructor will give the students clear and
timely notice of the changes.
All Rights Reserved: No part of this course outline may be reproduced in any form or resold without written permission from NAIT. Copyright 2021.

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