This online course is presented in a blended format where the delivery of course content demands student participation. The course incorporates the fundamental aspects of the meat industry such as a general knowledge of domestic species fabricated and processed for retail as well as, standards and procedures used to maintain sanitary conditions of a retail establishment. It involves the make-up of meats considering meat structure, composition, sausage making, meat curing, processed meat items, preservation of meat products with respect to handling and storage, and nutrition and meat cookery. Students acquire background fundamentals about consumer demand for quality, presentation, service, and satisfaction. Emphasis is on quality.