10316168Retail Butcher Sales
Course Information
Description
Participate in the sale of meat items produced from the Protein ID Fabrication 1 and 2 classes. Develop understanding in customer service, inventory, and pricing of meat to be sold. Following safe meat sales and understanding of sanitation as it relates to sales. Utilizes HACCP for any value-added items.
Total Credits
3
Course Competencies
  1. Merchandise meat products for point of sale
    Assessment Strategies
    On-the-job Performance
    Criteria
    Adhere to ServeSafe Guidelines for meat handling
    Assess meat quality
    Forecast daily usage and consumption
    Assess meat counter inventory levels
    Receive restaurant/retail orders
    Interpret written and/or verbal orders with accuracy
    Perform portion control
    Store and label products
    Package meat cuts
    Label processed meat
    Transfer meat to storage

  2. Monitor meat product inventory and storage
    Assessment Strategies
    On-the-job Performance
    Criteria
    Adhere to ServeSafe Guidelines for meat handling
    Label product expiration
    Monitor meat locker storage inventory
    Store and label products
    Dispose of meat products
    Inform chain of command about meat inventory adjustments
    Plan for seasonal inventory adjustments

  3. Sell butcher shop products
    Assessment Strategies
    On-the-job Performance
    Criteria
    Take customer orders
    Process customer orders
    Answer customer questions
    Recommend meat cooking methods
    Communicate product ingredients and traceability (allergens)
    Interpret written and/or verbal orders with accuracy
    Complete transaction
    Listen to customer complaints

  4. Support butcher shop operations and management
    Assessment Strategies
    On-the-job Performance
    Criteria
    Communicate with co-workers using the shop’s chain of command
    Interview potential suppliers
    Communicate changes and variations in using shop’s chain of command
    Provide documentation as requested by instructor to maintain and support shop operations
    Comply with college policies and procedures

  5. Communicate effectively
    Assessment Strategies
    On-the-job Performance
    Criteria
    Speak in a polite manner
    Your voice is clear and heard by customers and co-workers
    Your written words are legible and accurate
    Documents are accurate
    Documents convey meaning and follow standard rules of English

  6. Demonstrate time- and self-management skills
    Assessment Strategies
    On-the-job Performance
    Criteria
    Work under pressure to meet deadlines and customer orders and/or requests
    Prioritize multiple tasks to achieve intended goal
    Work in a professional manner
    Work independently when needed to efficiently achieve a task
    Work in pairs and small groups to efficiently achieve a task
    Demonstrate a respect for cultural and ethnic differences
    Use conflict resolution skills when appropriate

  7. Process restaurant orders
    Assessment Strategies
    Lab Demonstration

  8. Problem-solve in the butcher shop
    Assessment Strategies
    On-the-job Performance

  9. Document work performance and hours
    Assessment Strategies
    Butcher Shop Agreement, Final Evaluation
    Criteria
    Agreement is signed by instructor and student before starting the work
    Complete Final Evaluation in partnership with the instructor
    Document your number of work hours
    Ask for help from Instructor when needed
    Submit all documentation on date specified by the instructor

This Outline is under development.