AGR 1241 MEAT JUDGING II
1 Credit Hour
Student Level:
This course is open to all students.
Catalog Description:
AGR 1241 - Meat Judging II (1 hr.)
This class is designed to coordinate with Animal & Meat Evaluation courses to enhance the knowledge of students wanting to compete in meat evaluation-based activities. The student will heighten their understanding of evaluation, classification, grading, terms, calculations, questions their usage in all segments of the meat industry and strengthen their skills for competition.
Course Classification:
Lab
Prerequisites:
AGR1240 Meat Judging I or Permission of Instructor
Controlling Purpose:
The purpose of this this course is to be a standalone lab class for a more advanced meat evaluation and competition. The student will be introduced to classifications, quality, grading of carcasses, evaluation, questions and various calculations used in the industry and judging competitions.
Learner Outcomes:
Upon completion of the course, the student will:
- Prepare for carcass evaluation and grading.
- Perform mathematical calculations used in the industry and competitions.
- Prepare for evaluation of cuts of meat used in the competitions and industry.
- Perform identification of various cuts of meat.
Unit Outcomes for Criterion Based Evaluation:
The following outline defines the minimum core content not including the final examination period. Instructors may add other material as time allows.
UNIT 1: CARCASS EVALUATION
Outcomes: The student should be introduced to all aspects of this portion on competition.
- Analyze and become familiar with various grades used in carcass evaluation.
- Identify and explain the major influences of the final carcass grade.
- Demonstrate a command of calculations used in determining Yield Grades.
- Identify carcass parts and what to use in grade determination.
- Demonstrate a knowledge of grading techniques used on different species.
- Explain procedure in grading each species carcass.
UNIT 2: RETAIL AND WHOLESALE CUT EVALUATION
Outcomes: Perform evaluation on a variety of cuts of meat used in the industry and this type of competition.
- Analyze and determine various cuts quality.
- Utilize given information to make evaluation decisions.
- Compare cuts to each other to make decision on placing.
- Demonstrate ability to make decisions and place cuts in correct order.
UNIT 3: IDENTIFICATION
Outcomes: Perform identification on retail cuts, wholesale cuts, carcasses and the species they come from.
- Identify and describe various carcass parts and cuts used in the meat industry.
- Identify, describe, and evaluate retail, wholesale and carcasses used in the meat industry.
- Identify retail and wholesale cuts and relate it to the species it came from.
UNIT 4: QUESTIONS, NOTES & REASONS
Outcomes: Perform note taking, answer questions, and perform written reasons on retail cuts, wholesale cuts, carcasses and the species they come from.
- Identify and describe various carcass parts and cuts used in the meat industry and prepare notes for questions.
- Identify, describe, and evaluate retail, wholesale and carcasses used in the meat industry and answer questions pertaining to them.
- Prepare a set of written reasons for the placing of classes.
Projects Required:
Varies, refer to syllabus.
Textbook:
This information will be provided by the Instructor of the course.
Attendance Policy:
Students should adhere to the attendance policy outlined by the instructor in the course syllabus.
Grading Policy:
The grading policy will be outlined by the instructor in the course syllabus.
Maximum class size:
Based on classroom occupancy.
Course Time Frame:
The U.S. Department of Education, Higher Learning Commission and the Kansas Board of Regents define credit hour and have specific regulations that the college must follow when developing, teaching and assessing the educational aspects of the college. A credit hour is an amount of work represented in intended learning outcomes and verified by evidence of student achievement that is an institutionally-established equivalency that reasonably approximates not less than one hour of classroom or direct faculty instruction and a minimum of two hours of out-of-class student work for approximately fifteen weeks for one semester hour of credit or an equivalent amount of work over a different amount of time. The number of semester hours of credit allowed for each distance education or blended hybrid courses shall be assigned by the college based on the amount of time needed to achieve the same course outcomes in a purely face-to-face format.
Refer to the following policies:
402.00 Academic Code of Conduct
263.00 Student Appeal of Course Grades
403.00 Student Code of Conduct
Disability Services Program:
Cowley College, in recognition of state and federal laws, will accommodate a student with a documented disability. If a student has a disability which may impact work in this class which requires accommodations, contact the Disability Services Coordinator.
DISCLAIMER: THIS INFORMATION IS SUBJECT TO CHANGE. FOR THE OFFICIAL COURSE PROCEDURE CONTACT ACADEMIC AFFAIRS.
Rev. 06/20/2022
|
