# Meat and Seafood Processing (Certificate of Achievement)

San Diego Mesa College · 2026-2027 Catalog · Department: Culinary Arts/Culinary Management

Source: https://sdccd.curriqunet.com/catalog/iq/17540/18643/18644/17541/17676

### Summary

This certificate is part of the Culinary Arts/Culinary Management program that offers a variety of courses to develop skills with a hands-on and innovative approach. An introduction to cooking at the fundamental level to advanced skills in classical and modern techniques are the core of the culinary program. The coursework combines both laboratory and theory in a rigorous training format. The program has a student-operated restaurant and bakeshop/creamery that provides experience in a real-life setting. Coursework is supplemented with participation in the field with excursions to local farms, restaurants, and food purveyors. The emphasis of the program is providing industry relevant training in classical and advanced techniques such as, but not limited to, Meat and Seafood Processing, Gastronomy, Garde Manger and Baking & Pastry. The program has strong partnerships with local industry leaders and professionals in all aspects of the hospitality industry. Students are prepared for employment and transfer to four-year programs.

The Meat and Seafood Processing Certificate of Achievement is an advanced certificate with emphasis on developing butchery, fishery, and meat aging skills. Students perform fundamental, intermediate, and advanced meat and seafood processing skills. The courses focus on the academic and practical skills required to butcher, preserve and process whole animal carcass, primal and subprimal cuts, as well as whole fish fabrication and processing in any professional culinary setting.

**Award Note:**
This program is not eligible for federal financial aid in accordance with Federal regulations.

**Learning Outcome(s): Students who complete the Meat and Seafood Processing Program will be able to:**

1.  Demonstrate academic and practical knowledge of food flavorings and seasoning of common national and international cuisines.
2.  Proficiently use all basic culinary equipment including large equipment to hand tools.
3.  Demonstrate all knowledge necessary to produce food in a safe and sanitary fashion for public consumption.
4.  Students will explain the relationship between purchasing, receiving, storage, production and cost of goods sold.

### Requirements

| Course | Title | Units |
| --- | --- | --- |
| **COURSES REQUIRED FOR THE MAJOR:** | | 11 |
| CACM 102 | Sanitation | 2 |
| CACM 132A | Meat, Seafood & Poultry | 1 |
| CACM 132B | Seafood Identification & Processing | 1.5 |
| CACM 132C | Meat Identification & Processing | 1.5 |
| CACM 206A | Garde Manger I | 2 |
| CACM 218 | Seafood Fabrication - Whole Fish Lab | 1 |
| CACM 221 | Meat Preservation and Butchery - Whole Animal Lab | 2 |