Meat Processing Fundamentals
Program Information
Students will acquire current knowledge and skills in the specialty area of meat cutting and packaging. This newly designed program for prospective employees of the Canadian Meat Group explores the theory and practical skills necessary for contributing to a meat production facility. Students will gain knowledge of anatomical structure, introduction to technological equipment, health and safety requirements, and the processing and packaging of meat products. The program also provides students with a valuable experiential learning opportunity through a site visit to local facilities, as well as a mandatory placement.
Credentials College Approved Certificate
Residency Students must complete a minimum number of credits in this program with their registering college to meet the Program Residency requirement to graduate from the program.
Completion All courses must be completed within 5 years of acceptance into the program.
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Delivery Part-time fully online