CLUSTER
Agriculture, Food and Natural Resources
CONCENTRATION
Animal Processing
WVEIS CODE
SN 0230
ONET Codes & Occupations
ONET: 51-3023.00 - Slaughterers and Meat Packers
ONET: 51-3022.00 - Meat, Poultry, and Fish Cutters and Trimmers
ONET: 51-3021.00 - Butchers and Meat Cutters
Sample of job titles upon completion of the concentration:
Meat Cutter, Journeyman Meat Cutter, Butcher, Meat Clerk, Meat Wrapper, Meat Trimmer, Meat Packer,
Boning Room Worker, Meat Packager, Production Worker, Trimmer, Breast Trimmer, Deboner, Wing Scorer
REQUIRED COURSES (Required Sequence)
WVEIS Code
0101
0139
0134
Course
Introduction to Agriculture, Food and Natural Resources
Fundamentals of Animal Processing
Agricultural Experience Program
Select One Specialization (if applicable)
Retail
Plant
0151 Animal Processing Retail
0160 Animal Processing Retail
SKILL SETS
Career Preparation Skills
Safety
Leadership Development
Customer Service
Literacy and Numeracy
Foundations of Agribusiness
Foundations of Animal Systems
Foundations of Biotechnology
Foundations of Food Products and Processing
Foundations of Natural Resources
Foundations of Plant Systems
Foundations of Power, Structural and Technical
Production and Processing of Animal Products
Animal Slaughter
Animal Processing Entrepreneurship
Animal Processing Financial Record Keeping
1
Career Preparation, Safety, Leadership Development, Customer Service and Literacy and Numeracy skill sets
should be integrated throughout the concentration as remaining skill sets are delivered.
Skill Set
Knowledge Objectives
SN.1
Performance Objectives
SN.2
SN.3
SN.4
SN.5
SN.6
SN.7
SN.8
SN.9
SN.10
Skill Set
Knowledge Objectives
SN.11
Performance Objectives
Career Preparation Skills
Students will demonstrate knowledge of




career paths.
goal development and achievement.
attitudes and work habits that support career retention and advancement.
communication in varied contexts.
Students will





relate skills and abilities to possible career pathways.
explain methods of goal development.
discuss methods of time management and task coordination.
practice professionalism in punctuality, appropriate dress, task completion, etc.
investigate methods of supervision such as giving and receiving feedback and
instruction.
 develop and present a statement of their personal work ethic beliefs.
 prepare an application, cover letter, resume and thank you letter.
 create an employment portfolio for use when applying for projects.
 Practice simulated job interviews
Safety
Students will demonstrate knowledge of
 safety procedures.
 accident reporting agencies.
 Personal Protective Equipment (PPE).
Students will
SN.12
SN.13
SN.14
SN.15
SN.16





SN.17
SN.18


recognize the main causes of accidents.
research agencies that are responsible for emergencies in the workplace.
develop a plan which outlines the procedures for handling an accident.
demonstrate operating instructions before using any equipment.
establish procedures for safe evacuation of the worksite in the event of an
emergency.
follow safety and security procedures.
wear PPE as required for specified task.
2
Skill Set
Knowledge Objectives
SN.19
Performance Objectives
SN.20
SN.21
SN.22
SN.23
SN.24
Skill Set
Knowledge Objectives
SN.25
Performance Objectives
SN.26
SN.27
SN.28
SN.29
SN.30
Skill Set
Knowledge objectives
SN.31
Performance Objectives
SN.32
Leadership Development
Students will demonstrate knowledge of




public speaking.
parliamentary law.
leadership concepts.
characteristics of effective teams and organizations
Students will





develop and deliver speeches.
participate in meetings using parliamentary procedure.
attend leadership conferences and training (local, state and/or national).
volunteer in community service opportunities.
participate in career development events.
Customer Service
Students will demonstrate knowledge of
 customer needs assessment.
 quality standards for services.
 evaluation of customer satisfaction.
Students will

confer with customers by telephone or in person to provide information about
products or services, take or enter orders, cancel accounts, or obtain details of
complaints.
 keep records of customer interactions or transactions, recording details of
inquiries, complaints, or comments, as well as actions taken.
 check to ensure that appropriate changes were made to resolve customers'
problems.
 determine charges for services requested, collect deposits or payments, or
arrange for billing.
 refer unresolved customer grievances to designated departments for further
investigation.
Literacy and Numeracy
Students will demonstrate knowledge of
 literacy and numeracy skills required to solve complex
 real-world problems associated with their career/technical content area
 improve their thinking and reasoning skills.
Students will

utilize a variety of technical sources (e.g., Internet, manuals, journals,
3
SN.33

SN.34

SN.35

directions, reports, etc.) to complete career/technical assignments and projects
demonstrate writing skills required to complete career/technical assignments
and projects
demonstrate accuracy in calculating and measuring graphical work required to
complete career/technical assignments and projects
analyze tables, charts, graphs and multiple data sources to complete
career/technical assignments and projects
4
Introduction to Agriculture, Food and Natural Resources
Skill Set
WVEIS 0101
Foundations of Agribusiness
Knowledge Objectives
0101.1
Performance Objectives
0101.2
0101.3
0101.4
Students will demonstrate knowledge of



types of agribusiness ownership.
return on investment.
methods of marketing agricultural commodities, products and services in
domestic and international markets.
 the Four Ps (product, place, price and promotion).
Students will



Skill Set
Knowledge Objectives
0101.5
Performance Objectives
0101.6
0101.7
0101.8
0101.9
create an advertisement for an agricultural product.
research local supply and demand of agricultural products.
create a plan for their own agricultural enterprises.
Foundations of Animal Systems
Students will demonstrate knowledge of
 the origin, significance, distribution and domestication of animal systems.
 common and scientific names of major animal species.
 breeds of livestock.
 basic anatomy of animals.
 livestock terminology (steer, heifer, barrow, gilt, etc.).
 animal cells.
 animal health disorders.
 bio-security in the animal industry.
 common types of feedstuffs.
 animal welfare and animal rights.
 facilities needed to house and produce animal species safely and efficiently.
 effects of animal agriculture on the environment.
Students will




diagram a typical animal cell and identify the organelles
practice administering injections.
perform a basic health exam on a live animal.
debate the issues associated with animal welfare and animal rights.
5
Foundations of Biotechnology
Knowledge Objectives
0101.10
Performance Objectives
0101.11
0101.12
0101.13
Skill Set
Knowledge Objectives
0101.14
Performance Objectives
0101.15
0101.16
0101.17
Skill Set
Knowledge Objectives
0101.18
Students will demonstrate knowledge of
 agricultural biotechnology.
 genetic engineering.
 historical impact of biotechnology on agriculture.
 applications of biotechnology in agriculture.
 ethical, legal and social issues of biotechnology.
Students will



extract DNA from plant material.
debate the issues associated with biotechnology.
research current agricultural products impacted by biotechnology practices.
Foundations of Food Products and Processing
Students will demonstrate knowledge of
 the history of the animal processing industry.
 the importance of food labeling to the consumer.
 quality and yield grades of food products.
 foods derived from meat, egg, poultry, fish and dairy products.
 products derived from fruits and vegetables.
 products derived from grains, legumes and oilseeds.
 common weights and measures in the food products and processing industry.
 methods of food preservations.
Students will



grind and mix pork with seasoning to produce sausage.
compare and contrast various food labels.
make cheese.
Foundations of Natural Resources
Students will demonstrate knowledge of






natural resources.
ecosystems.
morphological characteristics used to identify trees.
morphological characteristics used to identify wildlife.
morphological characteristics used to identify aquatic species.
different kinds of streams.
6
Performance Objectives
0101.19
0101.20
0101.21
0101.22
 characteristics of a healthy forest.
 characteristics of healthy wildlife habitat.
 the uses of tree species.
 the uses of aquatic species.
Students will




Skill Set
Knowledge Objectives
0101.23
Performance Objectives
Students will demonstrate knowledge of
 parts of a plant.
 functions of plant parts.
 photosynthesis.
Students will
0101.24

0101.25
0101.26
0101.27
0101.28
0101.29





Skill Set
Knowledge Objectives
0101.30
Performance Objectives
identify common tree species.
identify common wildlife species.
identify common aquatic species.
assess a stream for quality.
Foundations of Plant Systems
diagram a typical plant cell and identify plant cell organelles and their
functions.
identify the components and functions of plant roots.
identify the components and the functions of plant stems.
identify the components and the functions of plant leaves.
identify the components and the functions of plant flowers.
identify agriculturally important plants by common names.
Foundations of Power, Structural and Technical Systems
Students will demonstrate knowledge of
 units of weight, volume, and temperature.
 basic math practices used in Power, Structural and Technical Systems.
 the basic hand tools and their proper uses in an agricultural setting.
Students will
0101.31

0101.32
0101.33
0101.34
0101.35
0101.36
0101.37






add, subtract, multiply, and divide whole numbers, with and without a
calculator.
use a ruler, a metric ruler, and a measuring tape to measure.
add, subtract, multiply, and divide fractions.
add, subtract, multiply, and divide decimals, with and without a calculator.
convert decimals to percentages and percentages to decimals
convert fractions to decimal and decimals to fractions.
properly and safely use hand tools.
7
0101.38

construct a project using hand tools.
8
Fundamentals of Animal Processing
Skill Set
WVEIS 0139
Production and Processing of Animal Products
Knowledge Objectives
0139.1
Performance Objectives
Students will demonstrate knowledge of





raw materials .
production processes .
quality control .
costs.
techniques for maximizing effective manufacture and distribution of goods.
Students will
0139.2
0139.3


0139.4
0139.5


0139.6
0139.7
0139.8
0139.9




0139.10
0139.11
0139.12
0139.13




0139.14

0139.15
0139.16


0139.17

0139.18
0139.19
0139.20
0139.21
0139.22





wrap, weigh, label and price cuts of meat.
prepare and place meat cuts and products in display counter, so they will
appear attractive and catch the shopper's eye.
prepare special cuts of meat ordered by customers.
cut, trim, bone, tie, and grind meats, such as beef, pork, poultry, and fish, to
prepare meat in cooking form.
receive, inspect, and store meat upon delivery, to ensure meat quality.
shape, lace, and tie roasts, using boning knife, skewer, and twine.
remove bones, and cut meat into cuts in preparation for marketing.
use knives, cleavers, meat saws, bandsaws, or other equipment to perform
meat cutting and trimming.
clean, trim, slice, and section carcasses for future processing.
cut and trim meat to prepare for packing.
remove parts, such as skin, feathers, scales or bones, from carcass.
inspect meat products for defects, bruises or blemishes and remove them along
with any excess fat.
estimate requirements and order or requisition meat supplies to maintain
inventories.
supervise other butchers or meat cutters.
record quantity of meat received and issued to cooks and/or keep records of
meat sales.
negotiate with representatives from supply companies to determine order
details.
produce hamburger meat and meat trimmings.
process primal parts into cuts that are ready for retail use.
obtain and distribute specified meat or carcass.
separate meats and byproducts into specified containers and seal containers.
weigh meats and tag containers for weight and contents.
9
Animal Processing-Retail
WVEIS 0151
Skill Set
Production and Processing of Animal Products
Knowledge Objectives
0151.1
Performance Objectives
Students will demonstrate knowledge of





raw materials .
production processes .
quality control .
costs.
techniques for maximizing effective manufacture and distribution of goods.
Students will
0151.2
0151.3


0151.4
0151.5


0151.6
0151.7
0151.8
0151.9




0151.10
0151.11
0151.12
0151.13




0151.14

0151.15
0151.16


0151.17

0151.18
0151.19
0151.20
0151.21
0151.22





wrap, weigh, label and price cuts of meat.
prepare and place meat cuts and products in display counter, so they will
appear attractive and catch the shopper's eye.
prepare special cuts of meat ordered by customers.
cut, trim, bone, tie, and grind meats, such as beef, pork, poultry, and fish, to
prepare meat in cooking form.
receive, inspect, and store meat upon delivery, to ensure meat quality.
shape, lace, and tie roasts, using boning knife, skewer, and twine.
remove bones, and cut meat into cuts in preparation for marketing.
use knives, cleavers, meat saws, bandsaws, or other equipment to perform
meat cutting and trimming.
clean, trim, slice, and section carcasses for future processing.
cut and trim meat to prepare for packing.
remove parts, such as skin, feathers, scales or bones, from carcass.
inspect meat products for defects, bruises or blemishes and remove them along
with any excess fat.
estimate requirements and order or requisition meat supplies to maintain
inventories.
supervise other butchers or meat cutters.
record quantity of meat received and issued to cooks and/or keep records of
meat sales.
negotiate with representatives from supply companies to determine order
details.
produce hamburger meat and meat trimmings.
process primal parts into cuts that are ready for retail use.
obtain and distribute specified meat or carcass.
separate meats and byproducts into specified containers and seal containers.
weigh meats and tag containers for weight and contents.
10
Animal Processing-Plant
WVEIS 0160
Skill Set
Production and Processing of Animal Products
Knowledge Objectives
0160.1
Performance Objectives
Students will demonstrate knowledge of





raw materials .
production processes .
quality control .
costs.
techniques for maximizing effective manufacture and distribution of goods.
Students will
0160.2
0160.3


0160.4
0160.5


0160.6
0160.7
0160.8
0160.9




0160.10
0160.11
0160.12
0160.13




0160.14

0160.15
0160.16


0160.17

0160.18
0160.19
0160.20
0160.21
0160.22





wrap, weigh, label and price cuts of meat.
prepare and place meat cuts and products in display counter, so they will
appear attractive and catch the shopper's eye.
prepare special cuts of meat ordered by customers.
cut, trim, bone, tie, and grind meats, such as beef, pork, poultry, and fish, to
prepare meat in cooking form.
receive, inspect, and store meat upon delivery, to ensure meat quality.
shape, lace, and tie roasts, using boning knife, skewer, and twine.
remove bones, and cut meat into cuts in preparation for marketing.
use knives, cleavers, meat saws, bandsaws, or other equipment to perform
meat cutting and trimming.
clean, trim, slice, and section carcasses for future processing.
cut and trim meat to prepare for packing.
remove parts, such as skin, feathers, scales or bones, from carcass.
inspect meat products for defects, bruises or blemishes and remove them along
with any excess fat.
estimate requirements and order or requisition meat supplies to maintain
inventories.
supervise other butchers or meat cutters.
record quantity of meat received and issued to cooks and/or keep records of
meat sales.
negotiate with representatives from supply companies to determine order
details.
produce hamburger meat and meat trimmings.
process primal parts into cuts that are ready for retail use.
obtain and distribute specified meat or carcass.
separate meats and byproducts into specified containers and seal containers.
weigh meats and tag containers for weight and contents.
11
Skill Set
Knowledge Objectives
0160.23
Performance Objectives
Animal Slaughter
Students will demonstrate knowledge of

animal slaughter procedures.
Students will
0160.24

0160.25
0160.26
0160.27



0160.28
0160.29
0160.30
0160.31
0160.32
0160.33






slaughter animals in accordance with religious law, and determine that
carcasses meet specified religious.
slit open, eviscerate, and trim carcasses of slaughtered animals.
sever jugular veins to drain blood and facilitate slaughtering.
shave or singe and defeather carcasses, and wash them in preparation for
further processing or packaging.
trim, clean, and/or cure animal hides.
shackle hind legs of animals to raise them for slaughtering or skinning.
skin sections of animals or whole animals.
trim head meat, and sever or remove parts of animals' heads or skulls.
saw, split, or scribe carcasses into smaller portions to facilitate handling.
stun animals prior to slaughtering.
12
Agricultural Experience Program
WVEIS 0134
(The following skill sets are to be taught in the Fundamentals of Animal Processing course)
Animal Processing Entrepreneurship
Skill Set
Knowledge Objectives
0134.1
Performance Objectives
0134.2
0134.3
Students will demonstrate knowledge of
 entrepreneurship.
 value added agriculture.
 direct marketing.
 sustainability.
Students will


Skill Set
Knowledge Objectives
0134.4
Performance Objectives
preserve, can, and process fruits and vegetables.
develop a marketing plan for animal processing enterprises.
Animal Processing Financial Record Keeping
Students will demonstrate knowledge of

financial record keeping.
Students will
0134.5

0134.6

keep financial records such as net worth statements, inventories, financial
statements, income and expense logs, and other pertinent records.
create and maintain an SAE portfolio to include financial records, resume,
sample student work, and documenting pictures.
13