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 W27 SEM
Start Date Jan 12 / 2027
End Date Apr 20 / 2027
Prerequisite(s):
n/a
Computer Software Requirements:
n/a
Chats:
n/a
Group Work:
n/a
Registering college code:
DU-MEAP1480
Host college code:
CN-MPF100
How to register
You can register in-person, on-line, or by phone. When registering for a course, it is not necessary to include the 2 digit college code prefix (e.g. ENL001– not DU-ENL001). For details visit https://durhamcollege.ca/academic-faculties/professional-and-part-time-learning/registration-and-admission/how-to-register.
Contact
Professional and Part-time Learning
Email : ppl@durhamcollege.ca
2000 Simcoe Street NorthOshawa, ON
L1H 7L7
Phone : (905) 721-3052