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MTV 1114: Fundamentals of Meat Merchandising
3.00 - 4.00 Credits
Hinds Community College
Fundamentals of meat merchandising including career opportunities, safety requirements, sanitation, maintenance of equipment, and government regulations. (8 hr lab)
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MTV 1114 - Fundamentals of Meat Merchandising
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MTV 1214: Identification of Cuts
3.00 - 4.00 Credits
Hinds Community College
Identification of wholesale and retail cuts of meat. The course also includes preparation and serving of meat products. Background information is provided on dressing, chilling, storage, sanitation, inspection, grading, curing, and smoking procedures for different types of meat products. (8 hr lab)
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MTV 1214 - Identification of Cuts
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MTV 1224: Preparation of Cuts
3.00 - 4.00 Credits
Hinds Community College
Breaking carcasses into boxed cuts of beef, pork, and lamb; preparing basic retail cuts; boning procedures, and packaging. (8 hr lab)
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MTV 1224 - Preparation of Cuts
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MTV 1234: Merchandising of Meats
3.00 - 4.00 Credits
Hinds Community College
Cutting and merchandising of poultry and fish products, merchandising of smoked meat counter; refrigeration and display techniques of fish, poultry, and smoked meats. (8 hr lab)
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MTV 1234 - Merchandising of Meats
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MTV 1314: Pricing and Marketing Techniques I
3.00 - 4.00 Credits
Hinds Community College
Advanced merchandising techniques including wholesale purchasing, wholesale and retail meat pricing and gross profit control yield data. (8 hr lab)
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MTV 1314 - Pricing and Marketing Techniques I
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MTV 1324: Pricing and Marketing Techniques II
3.00 - 4.00 Credits
Hinds Community College
Advanced meat merchandising procedures including cutting tests and forecasting gross profits. (8 hr lab)
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MTV 1324 - Pricing and Marketing Techniques II
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MTV 1414: Meat Merchandising l
3.00 - 4.00 Credits
Hinds Community College
A study of portion control, nutritional values of red meat and poultry, steps and cycles associated with marketing red meat and poultry and the factors that affect meat prices. (8 hr lab)
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MTV 1414 - Meat Merchandising l
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MTV 1424: Meat Merchandising II
3.00 - 4.00 Credits
Hinds Community College
A special study of meat merchandising techniques as related to salesmanship and customer relations to include seasonal trends and cycles, and merchandising strategies. (8 hr lab)
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MTV 1424 - Meat Merchandising II
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MTV 1514: Catering and Value Added Products
3.00 - 4.00 Credits
Hinds Community College
Types of catering service, how to start a business, selling catering services, food safety, arranging specific catering events and trends toward marketing value-added products. (8 hr lab)
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MTV 1514 - Catering and Value Added Products
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MTV 1613: Special Project
3.00 Credits
Hinds Community College
A course designed to provide the student with practical applications of skill and knowledge gained in other meat merchandising courses. (135 contact hours)
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MTV 1613 - Special Project
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