10316173 Farm to Case: Retail Sales
Course Information
Description
This course connects livestock production with successful retail sales in a butcher shop setting. Explore how raising practices—such as breed, feed, and animal welfare—impact meat quality, flavor, and value. Develop practical retail skills such as inventory management, case presentation, pricing strategies, and customer communication. Examine the full spectrum of how animals raised on the farm translate into high-quality products at the meat counter, creating a stronger customer experience and driving sales.
Total Credits
3
Course Competencies
  1. Explain the impact of breed, diet, and raising practices on commercial versus small farming
    Assessment Strategies
    Quiz, Written Product
    Criteria
    Examine the use of technology in commercial and small farming practices
    Identify different breeds of animals/livestock
    Describe the care and feeding environments for different animals/livestock (lighting, ventilation, cleanliness)
    Compare basic animal husbandry practices in commercial and small farms (feeds, rations, rotational grazing, pasture management) (K20)
    Describe different feeds available for different animals/livestock
    Examine the method and timeliness of feed and water presentation
    Differentiate between grass-fed (100% pastured) vs. grass-finished (fed corn and pasture) and heritage breeds (K8)
    Differentiate between grain-fed and grass-fed

  2. Outline the meat and poultry product life cycle and supply chain relationships
    Assessment Strategies
    Quiz, Written Product
    Criteria
    Illustrate the life cycle of beef, pork, and poultry
    Identify sources for meat (B4) and other food sources
    Describe the meat and poultry supply chain
    Summarize the slaughter and packaging process
    Identify food safety procedures and wholesomeness in the product life cycle
    Identify government agencies and their involvement in the product life cycle

  3. Analyze the role of consumer relationships to meat
    Assessment Strategies
    Written Product
    Criteria
    Describe the changing perspectives that consumers have about meat consumption
    Map out changes in meat consumption over the last 100 years
    Differentiate between misinformation vs. science-based information in product selection
    Relate popular or fad diets to meat consumption in the US

  4. Evaluate food and meat vendors
    Assessment Strategies
    Written Product (Evaluation), Scenario, Interview
    Criteria
    Describe the vendor’s selection, such as availability of specialty items vs a wide variety
    Describe the vendor’s supply of brands (a wide variety and/or their own brand)
    Describe the vendor’s ability to get what you need, even if they don’t carry it
    Describe the vendor’s price, minimum requirements, discounts for bulk orders, if applicable
    Evaluation notes if a term contract is needed
    Summarize the reputation, longevity, and online reviews of the vendor/company
    Describe the vendor’s availability such as location, business hours, online ordering vs. talking to a rep, and the impact of this on logistics and turnaround time
    Identify characteristics of a good vendor relationship

  5. 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
    Interpret written and/or verbal orders with accuracy
    Prepare products for sale using guidelines
    Store and label products
    Package meat cuts
    Label processed meat accurately
    Transfer meat to storage

  6. 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

  7. Sell butcher shop products
    Assessment Strategies
    On-the-job Performance
    Criteria
    Take customer orders
    Answer customer questions
    Recommend meat cooking methods
    Communicate product ingredients and traceability (allergens)
    Interpret written and/or verbal orders with accuracy
    Record transaction
    Listen to customer complaints
    Assign roles to class mates
    Apply the four P’s of marketing to product sales
    Replenish low or missing products

  8. Communicate effectively
    Assessment Strategies
    On-the-job Performance, Verbal Responses, Scenario
    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
    Language is bias-free, avoiding stereotypes

  9. 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