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Nine months of full-time training give you the knowledge and skills you need to work as a meatcutter in custom cutting, sausage and curing operations, and in supermarkets with their own manufacturing facilities.
The program focuses on productivity training and the business factors of the meatcutting industry. There is 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.
An advisory committee with broad representation from the meatcutting industry ensures that the program maintains relevance to provincial and local industry needs and standards.Program Details