Raw Meat Science and Processing
Course Information
The main focus of this course is the science of raw meat and how important the health and welfare of an animal is to the quality of the carcass for consumption. Students will learn about the fundamentals of raw meat derived from beef, veal, pork, lamb and poultry including the structure, harvesting and processing of the meat. Students will also learn about primal and sub-primal cuts and the grading of different types of meat.
Intake F25 SEM
Start Date Sep 09 / 2025
End Date Dec 16 / 2025
Prerequisite(s):
n/a
Computer Software Requirements:
n/a
Chats:
n/a
Group Work:
n/a
Registering college code:
NO-TBA
Host college code:
CN-MPF125
How to register
You can register in-person, by phone, fax or mail. When registering for a course, it is not necessary to include the 2 digit college code prefix (e.g. ENL 001–not NO-ENL001). For details call Monique Seguin (705) 235-3211 ext. 2183
Contact
Monique Seguin
Phone : (705) 235-3211 ext 2183
Email : ontariolearn@northern.on.ca
Highway 101 EastP.O. Box 3211Timmins, ON
P4N 8R6
Phone : (705) 235-3211 ext 2183
Fax :