Subject Matter Expert (SME) Opportunity: Online Course Development, AFF-1020: Basic Beef Fabrication

Program Overview and Course Structure

VTSU CAFE – The Applied Meat Processing & Butchery Arts Certificate Program is a hybrid training program for a career in the meat industry. The meat industry demands technical expertise with a deep understanding of safety and ethical standards. As consumers increasingly seek transparency and quality, professionals who can merge skill and regulatory knowledge are in high demand. This certificate gives candidates the chance to build a robust foundation while adapting to the ever-changing landscape of food production and processing. To meet these evolving needs, the MeatCraft Butcher Program at VTSU provides a comprehensive curriculum, within three stackable levels, designed to develop well-rounded professionals

Total Credits

Level 1: MeatCraft Apprentice Butcher:   13 credits

Level 2: MeatCraft Artisan Butcher:         23 credits

Level 3: MeatCraft Master Butcher:         30 credits

Program Outcomes

1. Understand the science and develop skills to expertly process beef, pork, lamb and poultry.
2. Employ industry standards of safety for meat products and meat fabrication.
3. Tackle realistic problems and variables in complex, high-pressure workforce scenarios.
4. Demonstrate value-added skills with sausage-making, marketing, and culinary techniques (Level 2).
5. Understand advanced meat product development, and be able to employ ethical and humane methods for livestock harvesting (Level 3).
6. Complete a hands-on abattoir internship within a production environment (Level 3).
7. Identify career pathways in the industry and establish professional contacts.

 

Program Structure:

 

Description and Details

Structure

 

Sequential, skill-building format, practical understanding, foundational concepts, specialized techniques, safety, sanitation, butchery, processing, regulatory compliance

Format

 

Hybrid delivery, online lecture, hands-on intensives, mentorship, peer collaboration, focused instruction, abattoir (meat facility) internship, regional partner sites, traceability, humane handling, value-added meat products

Completion

 

Certificate in Meat Processing and Food Safety, Credentials valued by employers

Targeted Population

 

High school students (dual and early college enrollment), working adults, culinary professionals, aspiring butchers, Retail meat operations, processing plants, butcher shops, local food systems

As an SME, you will create and revise original course materials following VTSU Online’s established course development process, including templates, milestones, and quality reviews. Compensation per course is $ 1,000.00/credit.

Course Details:

AFF-1020: Basic Beef Fabrication

Course 3: Breaking Down the Beef — Intro to Fabrication Techniques

Catalog Title: Basic Beef Fabrication

Credit Hours: 3

Format: Hybrid (100% Remote Lectures, with one 3 day in-person Lab Intensive at the Randoph Campus), Fall, AFF1020

Catalog Description: Focusing on basic beef fabrication, this hands-on course teaches the skills needed to identify primal and sub-primal cuts, use knives and tools safely, and maximize product yield. Students gain practical experience in carcass breakdown and learn to uphold rigorous standards for safety and quality.

Learning Outcomes:

1. Identify major beef cuts and their uses.
2. Demonstrate safe and skillful use of butchery tools.
3. Perform basic carcass breakdown tasks.
4. Calculate yields and trimming requirements.
5. Apply sanitation protocols during processing.

Prerequisite: Basic Meat Processing Sanitation and Principles of Meat Science.

Minimum Qualifications

Required minimum qualifications:

• Qualified candidates should have applied (workforce) subject matter experience, either through direct work experience in the industry, educational degree(s)/certifications, or a combination thereof.  Prior experience teaching is preferred. 
• Applicants should include a brief statement of interest and a resume or CV showing any relevant work and/or educational experience.