Retail Meat Processing Program

Program Information | Apprenticeship Training | Meat Store

The program is nine months of full-time training. Its main goal is to provide the knowledge and skills students require to enter employment as meat cutters in custom cutting, sausage and curing operations, and in supermarkets and megamarkets with their own manufacturing facilities. To achieve this goal of employability, the program places special importance on productivity training and on the business factors of the meat cutting industry. As part of the students' preparation for the industry, the program also consists of specialized training in the accuracy of cutting, knife handling, portion control, merchandising and the utilization of all products. Safety, sanitation, punctuality and personal appearance are stressed throughout the program.

To maintain the relevance of the program to provincial and local industry needs and standards, it is supported by an advisory committee with broad representation from the meat cutting industry.