Meat Processing
Short Term Classes

With a workforce shortage in the meat processing industry, High Plains Tech Center now offers three self-paced online courses (Phase 1) on meat processing. These classes are approved by the American Meat Science Association (AMSA).

AMSA Food Safety and Science Certification

Certification verifies individuals possess an in-depth knowledge of food safety procedures and standards necessary to thrive in the food industry.

Food Chemistry Principles  

  • Chemical Properties of Food  
  • Chemical Changes Related to Cooking & Food Processing  
  • Food Production Processes (fermentation, leavening, retrogradation, syneresis, gelatinization, gelation, pickling) 

Food Handling, Packaging & Storage Procedures  

Sanitary Food Handling Practices  

  • Food Packaging Regulations  
  • Cold Food Storage Methods  
  • Food Additives  
  • Food Preservation Techniques (irradiation, dehydration, canning, pasteurization, freezing) Food Packaging & Labeling Guidelines 

Food Safety & Sanitation Methods 

  • Workplace Safety Procedures 
  • Food Industry Inspections 
  • Food-borne Illness Prevention Strategies 
  • Sanitation Procedures 
  • Sanitation Laws & Regulations 

Hazard Analysis Critical  

Control Point (HACCP) Systems 

  • Hazards in Food Processing 
  • Hazard Analysis Process 
  • Critical Control Points Identification 
  • Establishing Critical Limits 
  • Monitoring of Critical Limits 
  • Methods for Taking Corrective Actions 
  • Establishing Verification Procedures 
  • Record-keeping Procedures 

ENROLL & PAY HERE (this link will take you off the HPTC website)

Campus: Online Dates: Self-paced       Tuition: $75

AMSA Meat Evaluation Certification

The American Meat Science Association (AMSA) Meat Evaluation Certification verifies individuals are better prepared to enter fields related to the meat animal industry, which includes production and processing. 

Meat Science 

  • Animal Care & Handling Procedures 
  • Meat Nutrition 
  • Meat Storage & Handling 
  • Meat Cookery Techniques 
  • Processed Meats 
  • Food Industry Safety 

Animal Harvesting Procedures 

  • Inspection Regulations & Policies 
  • Animal Harvest Process 
  • Animal Byproducts 

Carcass & Cuts Evaluation 

  • Beef Evaluation (carcasses, full loins, rounds, short loins/ribs, retail cuts) 
  • Pork Evaluation (carcasses, hams, loins, retail cuts) 
  • Lamb Evaluation (carcasses, retail cuts) 

USDA Beef Grading 

  • USDA Quality Grading 
  • USDA Yield Grading 

Retail Cut Fabrication 

  • Beef Retail Cuts 
  • Pork Retail Cuts 
  • Lamb Retail Cuts 
  • Variety Meats 
  • Processed Meats 

ENROLL & PAY HERE (this link will take you off the HPTC website)

Campus: Online Dates: Self-paced       Tuition: $75

AMSA Culinary Meat Selection and Cookery Certification

The American Meat Science Association (AMSA) Culinary Meat Selection and Cookery Certification verifies individuals possess knowledge and skills needed to thrive within the restaurant and culinary industries. 


  • Knife Care & Use 
  • Knife Sharpening Procedures 
  • Cutting Techniques 
  • Mise en place 
  • Proper Storage Practices 


  • Nutritional Composition of Meat 
  • Meat Storage & Handling Procedures 
  • Meat Purchasing Specifications 
  • Food Microbiology Practices 


  • Culinary Meat Fabrication Procedures (beef, pork) 
  • Meat Cookery Techniques 
  • Culinary Poultry Fabrication Procedures (chicken, duck, turkey) 


  • USDA Quality Grading 
  • USDA Yield Grading 


  • Beef Retail Cut Identification 
  • Pork Retail Cut Identification 
  • Lamb Retail Cut Identification 
  • Variety Meats Identification 
  • Poultry Parts & Products Identification 

ENROLL & PAY HERE (this link will take you off the HPTC website)

Classes Campus Dates Hours Days Times Tuition
Campus: Online Dates: Self-paced Hours: Days: Times: Tuition: $75


For help enrolling in a course, or for more information, please contact James Gordon: or 1-405-743-5518


The American Meat Science Association is a broad-reaching organization of individuals that discovers, develops, and disseminates its collective meat science knowledge to provide leadership, education and professional development. Their passion is to help meat science professionals achieve previously unimaginable levels of performance and reach even higher goals. They accomplish this by fostering a learning community of meat scientists, industry partners, outside thought leaders and other stakeholders who embrace this vision. Its members conduct basic and applied research and education programs in muscle growth and development, meat quality, food safety, processing technology and consumer and marketing issues relevant to the international meat industry.