Presents a session by session description of a "meats" class, which is offered to high school students (9-week period) and adults (8-week period). The classes cover identification of cuts (beef, sheep, hogs, and veal; grades and grading of live animals and carcasses; economics of butchering and cutting your own meat; actual slaughtering; and the…

This conference was an attempt to have the fishing industry join the state of Alaska in building fisheries education programs. Topics addressed in papers presented at the conference include: (1) fisheries as a part of life in Alaska, addressing participation of Alaska natives in commercial fisheries and national efforts; (2) the international…

The Marine Science Aquaculture Project is a program designed (1) to provide secondary and postsecondary students with job entry-level skills for employment in the shell fisheries industry; (2) to give students instruction and hands-on experience in the fundamental processes of seeding shell beds, monitoring and recording growth, and harvesting and…

The abattoir (meat processing) industry is facing a number of challenges in Australia, including introduction of technology, safety standards, restructuring, and development and implementation of an effective training culture. The training strategy will effectively target existing training resources for the industry and upskill employees in a…

A workplace basic skills program was designed to complement technical training for mixing personnel at the Portland Bakery of Nabisco, Inc. Management, the union, and Portland Community College (Oregon) collaborated in the program. The company released workers on company time to attend classes prior to, during, and after the technical training…