Sobre
This portal is your centralized hub for all aspects of the UFCW Local 367 Meat Apprenticeship Program. Designed for participants to enhance their skills and complete their apprenticeship journey, this platform offers a seamless, interactive learning experience. Here, you’ll find assignments, instructional videos, and access to engage with your instructors and fellow students. Every Thursday at 6 PM, join us for live online classes where we dive deep into the technical and historical aspects of the trade. Whether you're catching up on coursework or collaborating with peers, the portal provides all the tools and resources you need to succeed. Take advantage of this platform to sharpen your expertise, earn your Journey-person meat cutter's card, and prepare for a rewarding career and leadership role in the meat industry.
También puedes unirte a este programa desde la app. Ir a la app
Vista general
Week 2 - Tools of the Trade
Week 3 - Modern Meat Cutting/ Cust. Service
Week 4 - Identifying Primals
Week 5 - Anti-Harassment
Week 6 - USDA Grading
Week 7 - Cooking and Curing Techniques
.1 paso
Week 8 - Health Regs/ Food Safety
Week 9 - Rendering
Week 10 - Industry Health Issues
Week 11 - Beef Intro/ Foodborne Pathogens
Week 12 - 7 Bone, Mock Tender
Week 13 - Shortribs, Chuck Roll
Week 14 - Rib
Week 15 - Plate, Brisket, Shank
Week 16 - Nomenclature
Week 17 - Offal
Week 18 - Ground Beef
Week 19 - Practical Experience (Field Trip)
Week 20 - Specialty Beef
Week 21 - Seafood Industry Overview
Week 22 - COOL/ Farmed vs Fresh
.1 paso
Week 23 - Holidays
Week 24 - Merchandising
Week 25 - Shellfish
Week 26 - Shrimp
Week 27 - The Breach (documentary)
Week 28 - Union Rights
.1 paso
Week 29 - Loin
.1 paso
Week 30 - Top Sirloin
Week 31 - Bottom Sirloin, Sirloin Tip
.1 paso
Instructores
Precio
Grupo de discusión
Este programa está conectado a un grupo. Se te agregará una vez que te unas al programa.
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