Federal Meat Academy
School Guidance

You will find unlimited potentiality of meat.

Give thanks to life, pass it to the future.

Seeking for smiles when they eat meat.

Future of meat expand from here.

FEDERAL MEAT ACADEMY is a unique school in Japan as a public interest
incorporated association where you can learn all about meat.

We are a polytechnic

school established to succeed all the skills related to meat for human’s rich eating habits.

A unique meat academy in Japan as a public interest incorporated association.

We are established by investment from national administrative affiliates to traintechnical experts in meat industry.

One of the accredited polytechnic schools.

We are a polytechnic school accredited by the Mayor of Gumma Prefecture.

Start now!

From here to the future of meat.

Educational philosophy
We provide you practical education from the both phase of industrial and academical.
We will provide you practical education in line with the times by “basic education” ofknowledge and technique in the campus and by “off-campus learning” at designatedstores such as meat distribution shops.

We will help you to build the rich character.

By living your life here in our dormitory with your school mates, you will be able to be as
follows;

① Enrich your “knowledge, willpower, and strength” to make an action by yourself.
② Form basic social manners as responsibility, politeness, and kindness, then create“heartful human ties” by communicating deeply with your school mates.
③ You will establish what you are and find yourself of the importance of a sense ofgroup solidarity by “laughing, weeping, and learning together”, which it’s hard to
get such a chance without your mates, then you will learn how to live as a working
adult.

FMA is the only federal polytechnics in Japan where you can master various techniques
and knowledges about meat in the rich surroundings in Gumma.
So many domestic/abroad specialists have been born from here after they took ourpractical programs and education, which we focus on character building, of one year/halfyear general courses or three-month meat sales course.
Now we are expected to answer to the social needs as food safety, dietary education, or
diversification of diet.

Why don’t you come to join us to acquire various techniques andknowledges about meat.

Educational Tasks
Education and training Tasks:

the residential school system

Educational mottos
Education to build the rich character
Practical education by educational-industrial complex

1. General courses
General course (One year):Enter in April, graduate in March.

Half year course (six month):Enter in April, graduate in September.

2. Meat sales course
Meat sales course:Enter in April, graduate in June

Vocational training “short term course”

Education and training tasks
1. FMA seminar
Our original seminar.

Some parts are vocational training (short term course)

2. Business tie-up seminar
Seminars based on the business needs
3. “wagyu” seminar in abroad

Correspondence education tasks
1. Meat distribution tasks

Practical course

2. Meat cost measuring control coursefor 7 months

for 3 months

3. Relevant law about meat course

Qualification tasks
1. Supervisor of meat sales skill
2. Carcass processing meister
Pork carcass processing meister
Beef carcass processing meister
Pork and Beef carcass processing meister Grade 1/ Grade2*Students are also able to challenge the license
3. Meat meister Grade 1/ Grade 2
4. Registration seminar of food sanitation supervisor
5. Technical intern training program for foreigners
Skill evaluation test for beef and pork processing industry
Basic/Professional/Advanced
Other tasks
Book sales
Meat product sales

General Training CourseEnter in April

1. One year course (Graduate in March)
2. First term course (Graduate in September)This department is most appropriate for the future owner of meat shops, someone whowish to enter companies related to meat, planning to begin new business in meat, or who
want to relearn the technics/knowledges of meat systematically.

We train young leaders who have basic techniques and knowledges and bear the futureof meat industry by our one-year program.

Our goal is to train young skilled people who will be an immediate force, or entrepreneur
in meat business.
This department is most appropriate to the freshers who wish to enter meatbusiness(successor/new hires), beef/pork producers who are to establish the sixed,
successor of meat related industry, or who want to relearn the technics/knowledges ofmeat systematically.

In the first semester (Apr-Sep) you can learn processing skills of carcass/parts of the meat,basics of manufacturing of processed product, processing skills of sliced meat for shops,
and so on by practice/exercise.
You can learn knowledge related to meat handling or general knowledge of distribution.

In the second semester (Oct-graduation) students are to go education designated shops
and lean out there (choose from Boning-slicing/Store sales/Manufacture of processedmeat products, and so on), and challenge qualification test followed up program inside
the school.

Features on One-year General training course

Getting qualifications
Students who passed the proficiency test by the Human Resources Development
Promotion Act will be a licensed “assistant to meat processing technician”.

※ Assistant to meat processing technician shall obtain the eligibility requirements
for the 2 nd grade of “Production work of ham, sausage, and bacon” proficiency test
(designated that the applicant shall have more than two years work experience)and have exemption from paper examination.
Students are able to try the test of Meat Sales Skill Manager and the 1st and 2 nd Gladeof Pork/Beef Carcass processing qualification.

Voices from your senior of the “General training course”.

To make dream comes true.
I was so impressed how Japanese wagyu were special during my studying abroad that I
wanted to “let people all over the world eat Japanese wagyu” in future and decided toenter this school.

My school life here is fulfilling and I hone my skills and knowledge

every day.

I didn’t have any knowledge about meat.
I was so nervous because I didn’t have any knowledge about meat, but I have been able
to acquire skills and knowledge steadily because of the teachers’ systematic and kind
instructions.

Also, I enjoy dormitory life here with mates from meat industry.

Curriculum
Training hours
One year course:

1720 hours (480 hours for studying, 1240 hours for practical training)

The first half year course:

900 hours (340 hours for studying, 560 hours for practicaltraining)
Training hours shall be different by year.

Main courses

Knowledge of meat
Basic of treatment of meat
Anatomy (myology, meat science)
Meat hygiene
Food sanitation and relevant laws

Studies related to meat skills
Meat grading
Technique for processing beef dressed carcass
echnique for processing pork dressed carcass

Processing and cooking of meat
Overview of meat process
Cooking and diet theory

Management
Cost accounting
Accounting and taxation knowledge
Information processing
MarketingOn practice for management of livestock industry

General education
Moral education
Self-improvement

Presentation
By the Presentation Course, knowledge and skills would be yours firmly.
Task presentation
Pork cutting presentation
Beef cutting presentation
Pork application knowledge presentation
Beef application knowledge presentation
Off-campus practical training presentation
Graduation presentation

The main practical training
Practical training
Beef carcass processing skill
Pork carcass processing skill
Poultry dressing skill
Commercialize skill of the retail beef
Commercialize skill of the retail pork
Commercialize skill of imported beef

Meat processing and cooking
Manufacturing meat and processed meat (ham sausages)
Cooking side dishMeat delicatessen

Off-campus training(Only for one-year course)(Store experience training for the first half year course)

Qualification tests
Meat sales skill manager test
Technical skills test (based on Vocational Ability Development Promotion Act)
(Only for one-year course)

We support job hunting.

Our school supports job hunting into various occupations related to meat industry.

Our

graduates have been socially highly regarded and 100 percent of them successfully
obtained jobs.
Employment rates100%

Meat Sales course
Entry in April

3 months course (graduate in June)
Appropriate for sales rep of meat related companies or skilled workers who want toimprove their own job skills, and also for persons who want to learn special knowledge
or skill of meat concentratively in the short term.

Students will study general skills and knowledges for meat sales on short term, andthey are to become the workers who improve business vitality.
This course aims at level-up for experienced persons of their knowledge related tohandling meat and sales promotion.

You can study how to make meat products frombuying, selling, to presentation, and also study related knowledges, marketing, cooking
classes (including meat delicatessen), and so on efficiently in short-term by task-basedlearning.

Curriculum
Training hours

480 hours (200 hours for studying, 280 hours for practical training)

Training hours shall be different by year.

Main courses
Knowledge of meat
Anatomy (myology, meat science)
Meat hygiene
Food sanitation and relevant laws

MarketingMarketing theory
Trade area, Location

Management
Cost counting
Sales plan, Information processing

General education
Moral education
Theory of leadership

Presentation
By the Presentation Course, knowledge and skills would be yours firmly.
Task presentation
Pork application knowledge presentation
Presentation of the store experience training or aggregating issues occurred fromproduct making
Graduation presentation

The main practical training
Practical training
Beef carcass processing skill
Pork carcass processing skill
Poultry dressing skill
Commercialize skill of the retail beef
Commercialize skill of the retail pork
Commercialize skill of imported beef

Meat processing and cooking
Manufacturing meat and processed meat (ham sausages)
Cooking side dishMeat delicatessen

Store experience training
Beef and pork product making (or intensive training.

Selection system)Our school facilities
Facilities and instruments which backup sudents’ studies.

Practical training room in main building
You can concentrate in skill studies in this room because the room has sockduct stylewhich cool air does not stay in one place.
5S and sanitary management is basic of basic
We manage brashes in the room by colors.
We sell block meat which students make after checking by the metal detector.
You can use meat slicer and rapping machines with weight scale.

Stepping room
This room is for both studying and practical training.

Cooking room
Cooking, the last step of meat, is also one of the most important study themes.
monitor machines, 11 Cooling tables, steam convection ovens.

We have

Cooking basic menu, andalso create surprising menu by your idea.

Processed meat room
Smoke chamber, Silent Cutter, Mixer
This is the room for manufacturing the processed meat (ham, bacon and sausages).
You can produce good texture sausages.

Packing room
This is the packing room for the final products.
You can study the the packing technologies and the label descriptions.

Teacher’s Voice!
Welcome to FMA
You can study all about meat.
Meat is food, but living creatures before food.
chicken.

You can learn from basic about beef, pork,

Make a step to the world of meat with friends from all over Japan.
Hiroki Samata

1 Day at the school
6:45 wake up
Morning meeting
Keep up your health with radio exercise
Breakfast
8:30-12:30

morning classes

Lunch
Go through afternoon classes after eating enough lunch.
13:30-16:30
16:35

afternoon classes

down School frag.

Cleaning
Basic of food hygieneFree time
Go shopping by bike of our school and refreshing
18:00

supper;one of the most pleasurebath; take a bath in big bath and you feel like you are in hot spring
Self-study

Welcome to Keyaki dormitory
Keyaki dormitory is on the second and the third floor of main building.
room is about the right picture.

Layout of the

You can learn correspondent through life with two

persons.
Womans area has bathroom and laundry for woman!
You can enjoy big Akagi mountain from windows on alley side.
double-decker bed
good!

Good sun view!

Keep cool and warm air with double grasses windows.

School schedule
You can promote friendship and strong sense of solidarity through student committee.
Student committee has head and sub leaders, act in discipline life.

You can enjoy condo

life, barbeque event, Satsuki-sai, FMA league (soccer and softball event), and otherevents!!
School event

recreation
April

Entry
Orientation

Keyaki festival (barbeque)Classes begin
Start practicing boning and slicing of pork dressed carcass.
May
Start practicing boning
and slicing of beef dressed

Satsuki-sai (sports)

carcass.
Presentation of cutting
pork dressed carcass
June
Graduation thanks day(meat sales course)
Presentation of cutting Beef dressed carcass
Graduation ceremony

FMA league (for two weleks)

July
Making pork products (retail cuts)
Making processed meat products
AugustPresentation of application of pork
Summer vacation
Making beef products (retail cuts)Start skill training
SeptemberPresentation of application of beef
Graduation thanks day (general course, the first term)Presentation by the first term general course graduates
Graduation ceremony for the first term general course
October、November、December
Practical training of beef, pork, processed products in appointed butcher shops
January
Skill test
Seminar and test for supervisor of meat sales skill
February
Study tour to Australia
Graduation thanks day
MarchGraduation ceremony for general course students

FMA seminars.
You can learn from basic to application

We provide FMA seminars for persons who are involved in meat related jobs.

FMA isthe initial of the name of our school.

1. Basic course; one day ~ two nights stay
Short period course of one day ~ two nights stay type.
Basic course which contains cost accounting and practical cooking trainings of beef,
pork, processed meat products, by-products, meat delicatessen, standard cut meat.
It contains studying of meat distribution and relevant laws.
2. Basic course; four nights ~ two weeks stays
Learn deeply for four nights ~ two weeks
This course is for people who want to master the basic skill of processing or retail
cuttingof beef and pork.

It contains practical skill test, so it is the best course tobrush up your skill of meat processing.
In March we provide freshers meat seminar for meat related companies.
3. Application course; three nights stays.
Focus on making specific products as processing meat product and so on.
More deeply and practically.

Best to step up specific area.

Please actively participate.
4. Preparation course; one day
Seminar for people who are preparing for technical skill test.
Practical training by demonstrating each operation as packaging, fabrication, andpickling.

We review contents and date of each seminars every year.
for more information.

Please refer to our school HP

The sole correspondence education in the meat industry
Correspondence education course
Practical meat distribution industry course
Cost accounting for meat course
Laws and regulations related to meat course
For improving the workers skills! For the internal education or the worker’s selfdevelopment!

1. Practical meat distribution industry course
Practical course that covers all the knowledge needed for the workers in meat industry.
Features of the course
Contains specific examples and systematic knowledges with illustrations and pictures.
Explanation with technical elements
A DVD “know-how of producing beef, pork, by-products” attached
Teaching materials:

6 textbooks (with 6 times corrections by mail)

Curriculum
Unit

Subject

Contents

Overview of livestock production

Livestock production

Overview of meat

Basic knowledge of meat
Distribution and consumption of meat

Stocking and sales

Stocking of meat, Label description

Management and sales

Cost accounting, Marketing,Sales management

Marketing skill

Making productsHygiene control

Food hygiene and quality control

2. Cost accounting for meat course
A sense of cost performance bears profits
Features of the course
Explain technical knowledge for cost accounting simply
Learn cost accounting step by step from the dressed carcasses to primal cuts, and to retailcuts.

Learn practical knowledges with lots of examples.
Teaching materials:

2 textbooks (with 2 times corrections by mail)

Curriculum
Unit

Subject

Contents

Cost accounting Ⅰ

Importance and purpose of cost
Points to remember of cost awareness
Elements of cost structure
Yield Analysis
Costing of primal cuts
Costing of retail cuts

Cost accounting Ⅱ

Product knowledge needed for costing
Manufacturing cost, Trading index
Pricing, profit calculation
Utilization of cutting data
Value mix, Inventory cost

3. Laws and regulations related to meat course
Explain complicated letter of the law simply
Features of the course
Explain “must know” laws and regulations related to meat for meat industry workers
Explain basic compliance for meat companies
Concrete contents with explanations and directions based on case studies
Teaching materials:

2 textbooks (with 2 times corrections by mail)

Curriculum
Unit

Subject

１

Laws and regulations

２

ComplianceSchool history
Aug. 1973

Founded by 9 groups mainly by Livestock Industry Promotion Corp.
(Agriculture and Livestock Industries Corp. for now)

Nov. 1973

Approved by Minister of Agriculture and Forestry (Minister ofAgriculture, Forestry, and fisheries for now)

Apr. 1974

Opened school with capacity of 50 students by residential system

Sep. 1974

Approved as a vocational training school

Oct. 1994

Started correspondence course

Jan. 2008

Started carcass processing meisters

Nov. 2011

Became “Federal Meat Academy”; Cabinet Office approved us of our

nature of serving public interests
Feb. 2013

Started meat meisters test

Nov. 2013

40th anniversary

Jan. 2015

Started food sanitation supervisor registration seminarMar. 2015

Become the designated exam body of beef and pork processing for foreigntechnical interns
May. 2016

Extended the training laboratory for package roomJan. 2019

SQF registeredAccess
20 min by car from Shim-machi Sta of Takasaki Line
30 min by car from Honjo Sta of Takasaki Line
30 min by car from Honjo Waseda Sta of Joetsu-Hokuriku Shinkansen
30 min by car from East exit of Takasaki Sta of Joetsu-Hokuriku Shinkansen
15 min by car from Takasaki I.C of Kan-Etsu Expressway
10 min by car from Maebashi-minami I.C of Kitakanto Expressway
15 min by car from Isesaki Sta of Tobu Sky Tree Line/JR Ryomo line
10 min by car from Takasaki-Tamamura Smart I.C of Kan-Etsu Expressway

Federal Meat Academy
1794 Higoshi, Tamamuramachi, Sawagun, Gunma 370-1103
Phone +81 270 65 2571
Fax

+81 270 65 9274

E-mail:fma@fma.ac.jp

http://www.fma.ac.jp

Uploarding school news and training session/seminar notices time to time.