-
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
-
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
-
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
-
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
-
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
-
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
-
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
-
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
-
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