Section 1, Lecture 1

Range® Meat Cutter Poultry Certificate | 401

Range® Meat Cutter Poultry Certificate (RMCP401)

Prerequisite:  Range® Meat Clerk certificate  (includes RMC101, RMC201, RMC301)

The Range® Meat Cutter Poultry course includes 4 lessons and 12 instructional cutting videos on how to cut and merchandise a whole chicken into parts and retail cuts. Students will learn about the popular meat birds, chicken types and key poultry bones, and understand the popular chicken cuts and their yield percentages.  You will learn how to make a spatchcock chicken, debone a whole chicken and create a chicken rosette. You will also learn to grind poultry and make poultry sausage.

As a student you will have the opportunity to learn skills and earn  competency badges by completing the course work, answering knowledge check questions, viewing videos, and utilizing study aids & cut sheets.  Complete each lesson and pass the course quiz with a minimum of 80% accuracy to earn the Range® Meat Cutter Poultry certificate.

After earning the Range® Meat Cutter Poultry certificate (RMCP401) you will be eligible for the Range® Meat Cutter Lamb (RMC402).

Photo Credit:  © Range® Inc., © Jennifer Marx Photography