This curriculum guide contains instructional materials for a program that provides students with job skills in meat and poultry processing. The curriculum consists of 10 units that cover the following material: orientation to meat and poultry processing; maintaining plant facilities; equipment and equipment maintenance; purchasing livestock for slaughter; livestock slaughter; quality and yield grading; fabricating carcasses and box meat; poultry processing; curing, smoking, and sausage making; and pricing and marketing aspects of meat products. Each of the instructional units includes some or all of the basic components of a unit of instruction: performance objectives, suggested activities for the instructor, extensions and options, information sheets, student supplements, transparency masters, instructional supplements, activity sheets, job sheets, practical tests, written test, and answers to assignment sheets and written test. Units focus on measurable competencies and are meant to be used for more than one class period. A basic skills documentation matrix correlates skills with units of instruction. (KC)