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Ranch Management (A.A.S. degree
Agriculture
Contact Information
Craig Zimprich, department chair Craig.A.Zimprich@ndscs.edu 701-671-2249 Tech Center 49
Delivery Methods
Face-to-Face: Wahpeton Face-to-Face: Fargo
Students who enroll in the Meat Processing certificate program at NDSCS will have the opportunity to gain skills in a high demand career field. This program will be taught through both North Dakota State College of Science and North Dakota State University in Fargo, ND.
This curriculum is designed as a collaboration offering between NDSCS and NDSU. The meat processing courses (ANSC 241, 243, 244, and 245) will be taught at the NDSU Meat Science Lab and awarded credit as an NDSU course. These credits will be transferred to NDSCS to fulfill the curriculum requirements of the NDSCS Meat Processing Certificate program.
Students enrolled in this program will complete a 400-hour paid internship at a meat processing facility, related to their career goals, during the last 8 weeks of this program.
Our philosophy statement is: “The Agriculture Department provides education for the present and future by incorporating leadership and career development, best management practices in crop and livestock production, technology, natural resources, problem solving, internships, and communication through a diverse
Course Code Course Title Credits
Technical Courses
Choose from the following Prefixes
ANSC, AGRI, AGEC, ACCT, BADM, BUSN, CULA
Meat Processing Courses (NDSU/NDSCS Collaborative)
ANSC 241 Survey of Meat Science* 2
ANSC 243 Slaughter and Processing 4
of Domestic Livestock* ANSC 244 Value-added Meats Processing* 2 ANSC 245 Hazard Analysis and Critical Control 2 Points (HACCP)* AGRI 197 Internship 5
Related/General Education Courses
English/Communication Elective General Education Elective FYE 101 Science of Success
Total Required Credits 30
*These classes are taught in collaboration with North Dakota State University at the NDSU meat processing lab. Meat Processing (Certificate in Technical Studies)
program.”
Admission Requirements*
The applicants must be high school graduates or equivalent. Helpful courses to prepare for this program are mathematics, physical science, biology, agricultural education, computer science, and English. Courses that develop communication skills are important. Please Note: Students are placed into English, math and reading courses based on ACT, ACCUPLACER or other nationally recognized tests. Please see www.NDSCS.edu/current-students/student-success/test-center for the NDSCS Course Placement Policy and testing information. Students may be on an extended plan of study pending their course placement.
*Program Admission Requirements are subject to revision. Please check the department or program website under Program Admission Requirements for current information
Award
Upon successful completion of the required courses, students will be awarded a Certificate in Technical Studies with an emphasis in Meat Processing.
Revised: May 2022
