Introduction to Meat Processing
Course Information
In this course, students will learn the fundamentals of beef, pork, and poultry primal and sub-primal cuts. Food safety, meat traits along with hand and power tools will be examined as they are important elements in the meat cutting industry. Students will learn how to break down a beef and chicken carcass.
Intake S25 SEM
Start Date May 13 / 2025
End Date Aug 19 / 2025
Prerequisite(s):
n/a
Computer Software Requirements:
n/a
Chats:
n/a
Group Work:
n/a
Registering college code:
KT-MP100
Host college code:
CN-MPF100
How to register
You can register by phone. For details visit https://www.kenjgewinteg.ca/contact . When registering for a course, it is not necessary to include the 2 digit institution code prefix (e.g. ENL 001–not KT-ENL001).
Contact
Emily Deegan
Phone : (705)370-4342 ext. 213
Email : emilydeegan@kenjgewinteg.ca
374A Highway 551P.O. Box 328M’Chigeeng, ON
P0P 1G0
Phone : (705)370-4342
Toll Free : 1-888-KENJGEWIN
Fax : (705)377-4379