Subject Matter Expert; SME : Online Course Development, AFF-Principles of Meat Science

Position: Subject Matter Expert (SME) Opportunity: Online Course Development, AFF-1010: Principles of Meat Science
Location: Randolph Center

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 Meat Craft Butcher Program at VTSU provides a comprehensive curriculum, within three stackable levels, designed to develop well-rounded professionals

Total Credits

Level 1:
Meat Craft Apprentice Butcher: 13 credits

Level 2:
Meat Craft Artisan Butcher: 23 credits

Level 3:
Meat Craft Master Butcher: 30 credits

Program Outcomes

* Understand the science and develop skills to expertly process beef, pork, lamb and poultry.

* Employ industry standards of safety for meat products and meat fabrication.

* Tackle realistic problems and variables in complex, high-pressure workforce scenarios.

* Demonstrate value-added skills with sausage-making, marketing, and culinary techniques (Level
2).

* Understand advanced meat product development, and be able to employ ethical and humane methods for livestock harvesting (Level
3).

* Complete a hands-on abattoir internship within a production environment (Level
3).

* 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-1010:
Principles of Meat Science

Course 2:
Muscle Matters - Principles of Meat Science

Catalog

Title:

Principles of Meat Science

Credit

Hours:

2

Format: 100% Online, Fall, AFF
1010

Catalog

Description:

This course delves into the scientific foundations of meat processing. Students explore muscle anatomy and composition, the biochemical processes affecting meat quality, and the factors influencing flavor, tenderness, and color. The curriculum also covers meat inspection, grading standards, and emerging technologies in the industry.

Learning Outcomes:

* Explain muscle structure and its influence on meat quality.

* Interpret inspection and grading criteria.

* Assess shelf life, safety, and sensory attributes of meat.

* Explore innovations and challenges in meat science.

Prerequisite:
None.

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.