Retail Meat Apprenticeship Training

Retail Meat Processing Apprenticeship - Level II
Next program offering:  February 27th - March 23rd, 2012

Please contact Julie Dekowny for further information:  250-371-5659

This page is intended as an overview of the program content for:

• Students entering the Retail Meat Apprenticeship courses
• Members of Advisory Committees or of other groups, to use as a basis for future program review or change;
• Counsellors in all institutions in which academic and vocational counselling takes place; and
• instructors who may use it as a guide in the preparation of a more detailed content outline.

Mission Statement

Thompson Rivers University (TRU) is a university responding to the educational needs of the various communities it serves.  It offers a comprehensive range of university degree, academic transfer, career/technical, college preparatory and vocational programs with the aim of developing individuals with expanded capabilities for responsible citizenship, vocational competence, and intellectual and social growth.  To enhance each student's personal and academic growth in a world that is diverse, complex, and increasingly interdependent, TRU encourages life-long learning and fosters thinking, learning, and creative social skills.

TRU is committed to excellence in education achieved through exemplary teaching, scholarship, research, the uniqueness of its programs, and the quality of its support services. Through participatory processes, TRU aspires to develop a distinct identity as an institution of higher learning.

Prerequisites

If students are considering entering this course, the following qualifications and attributes are required:

• Must be registered apprentice
• Food Safe Level I
• W.H.M.I.S. – workplace hazardous material information system
• Must be physically able to lift and manoeuvre product (boxed product, front and hindquarters of beef, etc.)
• Good manual dexterity
• A strong, positive attitude

NOTE: All students must have proof of medical insurance protection before attending this course.

Expectations

Once the student is in the course, he/she will be expected to maintain the following:

• Be punctual and consistent in attendance
• Cooperate in all team work activities
• Maintain a positive attitude

and to help your own future employment opportunities by:

• Adhering to the program dress code for the practical sessions
• Maintaining a well-groomed appearance

Program Structure

Specifically, graduates of the program will have acquired the knowledge and the skills of the following courses and topics:

Modules

All courses are theory based and consist of instructor demonstrations followed by your own opportunity to do practical cutting.  Except for the recognition of animal bone structure and of primal and secondary cuts, practical subjects are followed by supporting theory sessions that may then be combined with practical demonstrations.

Evaluation
Level II Meat Cutting Apprenticeship - Student Evaluation Marking Guide

Final theory tests are administered after the completion of each module or series of modules. Students must obtain a grade average of 70% in each module to pass the course as per Policy ED-35 Vocational Trades and non-trades programs as slated in the University calendar.

NOTE:

Course assignments: If late - receive no marks.  No rewrites permitted.
Course Quizzes:If late or absent without acceptable excuse (e.g., sick) - no marks.  No rewrites.

Progression

Students must complete all courses with a minimum mark of 70% in order to continue in the program.