Seafood - Basics Seafood clerk in the seafood department handing over fish to the customer. As a seafood clerk you should know your role in the seafood department. Also understand proper cleaning and sanitizing methods which create a healthy, clean environment that improves a retailer's reputation, contributes to increased sales, and generates customer satisfaction. This course has the following objectives: Identify responsibilities of a seafood department clerk. Explain the importance of cleaning and sanitizing the seafood department. List common steps in the seafood department's basic cleaning process. Describe best practices for maintaining fresh and frozen seafood displays. Course Duration: 12m Go To Course Seafood - Basics Seafood clerk in the seafood department handing over fish to the customer. As a seafood clerk you should know your role in the seafood department. Also understand proper cleaning and sanitizing methods which create a healthy, clean environment that improves a retailer's reputation, contributes to increased sales, and generates customer satisfaction. This course has the following objectives: Identify responsibilities of a seafood department clerk. Explain the importance of cleaning and sanitizing the seafood department. List common steps in the seafood department's basic cleaning process. Describe best practices for maintaining fresh and frozen seafood displays. Course Duration: 12m Go To Course

Meat - Product Knowledge - Poultry Illustration of different kinds of poultry. In this course, we will discuss poultry. You will be able to explain to customers how to prepare each cut for cooking, safe handling techniques, and the location of the various parts of the animals. This course has the following objectives: List the types of poultry cuts in your department. Describe cooking methods for cuts of poultry. Explain safe handling methods for poultry. Course Duration: 10m Go To Course Meat - Product Knowledge - Poultry Illustration of different kinds of poultry. In this course, we will discuss poultry. You will be able to explain to customers how to prepare each cut for cooking, safe handling techniques, and the location of the various parts of the animals. This course has the following objectives: List the types of poultry cuts in your department. Describe cooking methods for cuts of poultry. Explain safe handling methods for poultry. Course Duration: 10m Go To Course

Meat Wrapping Illustration of a meat wrapper surrounded by different types of meats. In this course we will talk about what materials you will you use to wrap meat, types of wrapping machines and the wrapping process itself. Este curso tiene los siguientes objetivos: Identify the packaging components for packaging meat. Describe the main components of a meat wrapping machine. List the steps in the manual and automatic meat wrapping process. Course Duration: 9m Go To Course Meat Wrapping In this course we will talk about what materials you will you use to wrap meat, types of wrapping machines and the wrapping process itself. Este curso tiene los siguientes objetivos: Identify the packaging components for packaging meat. Describe the main components of a meat wrapping machine. List the steps in the manual and automatic meat wrapping process. Course Duration: 9m Go To Course

Meat - Product Knowledge - Steak Illustration of different types of steak cuts. Working in the meat department requires you to have the most up to date product knowledge. Next to ground beef, steak is the next most popular item sold in the meat department. In this course, you will be able to explain to customers how to best choose and safely prepare each cut of steak. This course has the following objectives: List the types of steaks cuts in your department Remember the characteristics of picking the ideal steak Describe cooking methods for cuts of steak Course Duration: 10m Go To Course Meat - Product Knowledge - Steak Illustration of different types of steak cuts. Working in the meat department requires you to have the most up to date product knowledge. Next to ground beef, steak is the next most popular item sold in the meat department. In this course, you will be able to explain to customers how to best choose and safely prepare each cut of steak. This course has the following objectives: List the types of steaks cuts in your department Remember the characteristics of picking the ideal steak Describe cooking methods for cuts of steak Course Duration: 10m Go To Course

Meat - Tenderizer Illustration of a meat tenderizer being used. Tenderizers are ideal for butcher shops, grocery stores, and supermarkets that carry and sell a lot of meat products. You may use a meat tenderizer in the meat department of your store throughout your shift to fill customer orders for tenderized meat like steak for fajitas or pork for stir-fry dishes. The tenderizer can be a valuable piece of equipment to improve product and as a result, profits in the meat department. You’ll want to familiarize yourself with this piece of equipment and how to use it safely. This course will teach you about meat tenderizers, including their parts and how to use and clean them properly.   This course has the following objectives: List the parts of a tenderizer Describe how to safely operate a tenderizer Identify the steps for cleaning a tenderizer Course Duration: 8m Go To Course Meat - Tenderizer Illustration of a meat tenderizer being used. Tenderizers are ideal for butcher shops, grocery stores, and supermarkets that carry and sell a lot of meat products. You may use a meat tenderizer in the meat department of your store throughout your shift to fill customer orders for tenderized meat like steak for fajitas or pork for stir-fry dishes. The tenderizer can be a valuable piece of equipment to improve product and as a result, profits in the meat department. You’ll want to familiarize yourself with this piece of equipment and how to use it safely. This course will teach you about meat tenderizers, including their parts and how to use and clean them properly.   [...]

Meat - Bandsaw Man with protective gear cutting meat using a bandsaw. Bandsaws are ideal for butcher shops, grocery stores, and supermarkets that carry and sell a lot of meat products. The meat bandsaw is a recognized piece of equipment in the meat department of your store. Bandsaws are one of the most dangerous pieces of equipment, so you’ll want to familiarize yourself with this piece of equipment and how to use it safely. In this course, you’ll learn about the meat bandsaw - specifically its parts and the proper way to operate and clean one. This course has the following objectives: List the parts of a bandsaw Describe how to safely operate a bandsaw Identify the steps for cleaning a bandsaw Course Duration: 16m Go To Course Meat - Bandsaw Man with protective gear cutting meat using a bandsaw. Bandsaws are ideal for butcher shops, grocery stores, and supermarkets that carry and sell a lot of meat products. The meat bandsaw is a recognized piece of equipment in the meat department of your store. Bandsaws are one of the most dangerous pieces of equipment, so you’ll want to familiarize yourself with this piece of equipment and how to use it safely. In this course, you’ll learn about the meat bandsaw - specifically its parts and the proper way to operate and clean one. This course has the following objectives: List the parts of a bandsaw Describe how to safely operate a bandsaw Identify the steps for cleaning a bandsaw Course Duration: 16m Go To Course

Meat - Grinder Illustration of an employee grinding meat. It is important to have the most up-to-date knowledge of the products while working in the meat department. Many customers come to the store already prepared with the product information they need, so it is important that you are well trained to answer their questions. Knowing more about the items in the meat department helps develop customer loyalty and makes a positive, lasting impression. In this course, we're going to learn about primal and subprimal lamb cuts. You will be able to explain how to cook and prepare lamb and how to describe the location of anatomy in meat cuts of lamb. This course has the following objectives: List the parts of a meat grinder Describe how to safely operate a meat grinder Identify the steps for cleaning a meat grinder Course Duration: 13m Go To Course Meat - Grinder Illustration of an employee grinding meat. It is important to have the most up-to-date knowledge of the products while working in the meat department. Many customers come to the store already prepared with the product information they need, so it is important that you are well trained to answer their questions. Knowing more about the items in the meat department helps develop customer loyalty and makes a positive, lasting impression. In this course, we're going to learn about primal and subprimal lamb cuts. You will be able to explain how to cook and prepare lamb and how to describe the location of anatomy in meat cuts of lamb. This course has the following objectives: List the parts of a [...]

Meat - Product Knowledge - Lamb Illustration of different types of meat cuts from lamb. It is important to have the most up-to-date knowledge of the products while working in the meat department. Many customers come to the store already prepared with the product information they need, so it is important that you are well trained to answer their questions. Knowing more about the items in the meat department helps develop customer loyalty and makes a positive, lasting impression. In this course, we're going to learn about primal and subprimal lamb cuts. You will be able to explain how to cook and prepare lamb and how to describe the location of anatomy in meat cuts of lamb. This course has the following objectives: List the types of primal and subprimal lamb cuts Identify the location of anatomy in meat cuts in lamb Describe cooking methods for cuts of lamb Course Duration: 15m Go To Course Meat - Product Knowledge - Lamb Illustration of different types of meat cuts from lamb. It is important to have the most up-to-date knowledge of the products while working in the meat department. Many customers come to the store already prepared with the product information they need, so it is important that you are well trained to answer their questions. Knowing more about the items in the meat department helps develop customer loyalty and makes a positive, lasting impression. In this course, we're going to learn about primal and subprimal lamb cuts. You will be able to explain how to cook and prepare lamb and how to describe the location of anatomy in meat cuts [...]

Meat - Product Knowledge – Pork Illustration of a different types of meat cuts from pork. Knowing all about products in your meat department helps build customers’ trust and creates a lasting impression. It is important to have the most up-to-date product knowledge when working in the meat department. Many customers come to the store already prepared with the product information they need, so it is important that you are well trained in order to answer their questions. In this course, we will talk about pork primal and subprimal cuts. You will be able to describe cooking methods or pork and the anatomy of meat cuts to customers. This course has the following objectives: List the types of primal and subprimal pork cuts Identify the location of anatomy in meat cuts in pork Describe cooking methods for cuts of pork Describe methods of curing pork Course Duration: 14m Go To Course Meat - Product Knowledge – Pork Illustration of a different types of meat cuts from pork. Knowing all about products in your meat department helps build customers’ trust and creates a lasting impression. It is important to have the most up-to-date product knowledge when working in the meat department. Many customers come to the store already prepared with the product information they need, so it is important that you are well trained in order to answer their questions. In this course, we will talk about pork primal and subprimal cuts. You will be able to describe cooking methods or pork and the anatomy of meat cuts to customers. This course has the following objectives: List the types [...]

Meat - Product Knowledge - Veal Illustration of different beef cuts. Product knowledge is important to run the meat department efficiently. It is crucial to get acquainted with the different types of animal carcass cuts. In this course, we will talk about veal primal and subprimal cuts. You will be able to describe to customers why veal cuts have different prices and explain how to prepare each cut for cooking. This course has the following objectives: List the types of primal and sub-primal veal cuts Describe cooking methods for cuts of veal Identify the location of anatomy in meat cuts on veal Course Duration: 12m Go To Course Meat - Product Knowledge - Veal Illustration of different beef cuts. Product knowledge is important to run the meat department efficiently. It is crucial to get acquainted with the different types of animal carcass cuts. In this course, we will talk about veal primal and subprimal cuts. You will be able to describe to customers why veal cuts have different prices and explain how to prepare each cut for cooking. This course has the following objectives: List the types of primal and sub-primal veal cuts Describe cooking methods for cuts of veal Identify the location of anatomy in meat cuts on veal Course Duration: 12m Go To Course