The Meat Merchandising Program is designed to prepare the student for entry level employment in the various related phases of processing, marketing, merchandising of meats, catering, and value-added products. Students are given the opportunity to master the skills necessary for success in meat merchandising, which includes slaughtering, chilling, aging, quartering, cutting, and inspecting pork, beef, lamb, poultry, and fish.
The Hinds Community College Meat Merchandising Program is completed in three semesters (one full year) and may be started at the beginning of any eight week segment.
Employment may be found in the area of retail meat merchandising in the chain stores and supermarkets with the possibility of advancement to such positions as market manager, meat supervisor, or meat buyer.
Other opportunities may include specialized jobs in packing houses, hotel supply houses and jobbers, food service centers, specialty shops and even the possibility of starting your own business. The program faculty has helped place students in excellent jobs throughout the industry, and most students have jobs lined up and waiting when they complete the program.
How to Enter the Program
- Complete the Hinds CC Application for Admission and submit it to the Office of Admissions and Records.
- File an official transcript in the Office of Admissions and Records
- Be a minimum of 16 years of age and file an acceptable general aptitude test battery score with the Office of Admissions and Records
- Be interviewed by the instructor in the Meat Merchandising Program
The Meat Merchandising program gives you training in the following areas: Beef, Pork, Lamb, Poultry, Processing, Curing, Smoking, Sausage making, Sales, Pricing, and Catering
For more information, contact the Meat Merchandising Department at Hinds at 601.857.3340 or the HCC office of Admissions and Records at 601.857.3212.
Meat Merchandising Building (Porter Hall)
The Hinds Community College Meat Merchandising facilities (Porter Hall) are designed to provide hands on experience in meat merchandising and catering. The facilities consist of a large cutting room equipped with the latest up to date meat merchandising and catering equipment as found in most retail markets and delis. In addition there is a walk in cooler and freezer and a large display room with three display cases. The facility also contains a large cooker-smoker, two classrooms, a quality control laboratory, storage rooms, and restrooms.