This course is the third level of three courses delivered sequentially in a lecture/lab setting. The course provides hands-on training in production and identification of retail cuts fabricated from beef, pork, lamb, poultry, and seafood. It includes the fabrication of value-added meat items, the production of processed items, and the displaying and merchandising of a variety of meat items. The focus is retailing, providing a number of quality products and service to customers.