Secondary vocational-technical education programs in Mississippi are faced with many challenges resulting from sweeping educational reforms at the national and state levels. Schools and teachers are increasingly being held accountable for providing true learning activities to every student in the classroom. This accountability is measured through increased requirements for mastery and attainment of competency as documented through both formative and summative assessments. The courses in this document reflect the statutory requirements as found in Section 37-3-49, Mississippi Code of 1972, as amended (Section 37-3-46). In addition, this curriculum reflects guidelines imposed by federal and state mandates (Laws, 1988, ch. 487, Section 14; Laws, 1991, ch. 423, Section 1; Laws, 1992, ch. 519, Section 4 effective from and after July 1, 1992; Carl D. Perkins Vocational Education Act III, 1998; and No Child Left Behind Act of 2001). The Food Products (Meats) program is designed to prepare the student for entry level employment in the various related phases of processing, marketing, and merchandising of meats. Students are exposed to career and leadership opportunities within their field of study. Students are given an opportunity to master the skills necessary for success in meat processing which may include slaughtering, chilling, aging, quartering, cutting, and inspecting pork, beef, lamb, poultry, goat, wild game, and fish. Appended are: (1) Agriculture, Food, and Natural Resources Standards; (2) Academic Standards; (3) 21st Century Skills; and (4) Rubrics. A list of suggested references is provided for each unit. (Contains 6 footnotes.)