Agriculture - Meat Science and Food Technology
Associate of Science Degree
Be a leader in the shift of our country's food systems!
Today's consumer wants a face behind their food. To support the revision of the meat economy, the meat science program will train the next generation of butchers to be able to invigorate and establish a refreshed meat processing and marketing system supported by small to mid-scale, locally-minded meat enterprises. Learn to offer personal service to customers and to the livestock producers that supply it.
This program puts emphasis on internships and professional development by utilizing co-op work experience in the community.
This degree is intended for transfer to a four-year institution.
| Course Number | Course | Credits |
|---|---|---|
| AGEC 2020 | Farm and Ranch Business Management | 4 |
| ANSC 1010 | Intro to Animal Science | 4 |
| ANSC 2010 | Domestic Animal Metabolism | 3 |
| BADM 1020 | Business Communications | 3 |
| BIOL 1010 | General Biology I | 4 |
| BIOL 2020 | General Biology II | 4 |
| CHEM 1000 | Intro to Chemistry | 4 |
| COMM 2010 | Public Speaking | 3 |
| ECON 1010 | Macroeconomics | 3 |
| FDSC 1410 OR FDSC 2040 |
Food and Our Well Being OR Principles of Meat Animal Evaluation |
3 |
| MATH 1400 | College Algebra | 4 |
| STAT 2050 OR STAT 2070 |
Fundamentals of Statistics or Intro. Statistics/Social Sciences | 4 |
Students must complete general education requirements that will provide students a general knowledge to help them complete a degree at CWC.
| Course | Credits |
|---|---|
| Writing Level I | 3 |
| American & Wyoming Government | 3 |
| University Studies | 1 |
The student must complete six (6) credits of General Education courses distributed over two (2) different general education areas:
| Course | Credits |
|---|---|
| Arts | 3 |
| Humanities | 3 |
Total Credit Hours: 61
CERTIFICATES
The Meat Processing Certificate II is designed to provide training for the student who wants a job in the meat fabrication industry. The student will learn about food safety, harvesting and fabrication of beef, swine, sheep/goat, poultry, and wild game animals.
Course Requirements
| Course Number | Course | Credits |
|---|---|---|
| FDSC 1410 | Food and Our Well Being | 3 |
| FDSC 1500 | Meat Animal Fabrication | 9 |
| FDSC 1510 | Livestock Harvest | 3 |
TOTAL CREDIT HOURS: 16
Meet your professors
Amanda Winchester
Instructor of Agriculture and Meat ScienceAmanda Winchester is an instructor of agriculture and meat science faculty