Apprenticeships

Level I

Next program offering: April 5, 2017, in Surrey — phone Julie Dekowny at 250-371-5659 for information.

Meat 2010 Sanitation, Safety, Refrigeration, Equipment and Hand Tools
Meat 2020 Beef and Veal Processing - Variety Meat, Inspection and Grading
Meat 2030 Meat Science Level I
Meat 2040 Pork Processing, Inspection and Grading
Meat 2050 Lamb Processing, Inspection and Grading
Meat 2060 Poultry Processing, Inspection and Grading
Meat 2070 Seafood Processing Level I
Meat 2080 Product Identification and Nomenclature
Meat 2090 Value Added Processing — Bacon and Ham Curing, Tumbled Products, Jerky, Cordon Blue and Cutlets
Meat 2100 Meat Packaging
Meat 2110 Meat Cooking
Meat 2120 Customer Service Practices
Meat 2130 Business Related Math

Level II

Next program offering: to be posted soon — phone Julie Dekowny at 250-371-5659 for information.

Meat 3010 Sanitation, Safety, Refrigeration, Equipment and Hand Tools - Sanitation, Safety, Refrigeration, Equipment and Tools, Lab Clean-up, Customer Service I
Meat 3020 Beef Processing and Veal Processing — Variety Meat, Inspection and Grading, Beef Front and Hind, Veal
Meat 3030 Meat Science Level II — Meat Science 1 and 2
Meat 3040 Pork Processing — Pork Inspection and Grading
Meat 3050 Lamb Processing — Lamb Inspection and Grading
Meat 3060 Poultry Processing — Poultry Inspection and Grading
Meat 3070 Seafood Processing Level II — Seafood Levels 1 and 2
Meat 3080 Product Identification and Nomenclature Level II — Product Labelling and Nomenclature 1 and 2
Meat 3090 Value Added Processing Level II — Bacon and Ham Curing
— Tumbled Products
— Jerky Processing
— Fresh Sausage Processing: casings, spices, spice history, non-meat ingredients, pH value, cured products process, sausage history
— Cordon Blue and Cutlets
Meat 3100 Meat Packaging
Meat 3110 Meat Nutrition Level II — Level 1 Cooking
Meat 3120 Customer Service Practices Level II — Customer Service Level 1, Meat Case Service and Up Selling, Employment Search
Meat 3130 Business Related Math Level II — Level 1 Review