Meat Processing Certificate
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Meat Processing
FIFTEEN-WEEK CERTIFICATE
Fall: September - December
FALL ENTRY ONLY
The information that you are receiving is current but please be advised that all programs are subject to revision.
PROGRAM DESCRIPTION
The Olds College Meat Program offers two fifteen-week certificate programs: Meat Processing certificate intake in September and Meat Industry Management certificate intake in January.
The Olds College Meat Processing certificate provides students with skills in sanitation, food safety, slaughter, meat cutting and value-added processed meats. This fifteen-week certificate program is offered in September and provides intensive hands on training in which you gain proficiency in a broad range of skills and techniques that enable you to reach professional levels in meat cutting, trimming, boning, breaking, wrapping, sausage-making and curing.
You will gain first hand knowledge on the role of sanitation and valuable insight into food safety applications In the meat processing environment including an Introduction to HACCP (Hazard Analysis Critical Control Point). You will also develop skills in slaughter techniques such as skinning, eviscerating and carcass preparation of beef, pork and lamb.
As an added benefit, you will also learn applied retail merchandising and customer service skills, by working the retail counter in the college’s own meat outlet. This experience will enable you to respond to customer inquiries, complete receipts and explain the attributes and benefits of various processed products and meat cuts.
EMPLOYMENT OPPORTUNITIES
Graduates of the Meat Processing certificate have the option to become a butcher or meat cutter in a meat processing business, work in a meat processing plant or to find employment in a supermarket or retail meat outlet.
The college realizes that all facets of these certificate programs may not be required for every employment opportunity. The program philosophy maintains that training in all program areas provides students with greater employment and advancement options as well as increasing their overall knowledge and skills in their chosen field within the meat industry.
ADMISSION REQUIREMENTS
Applicants should be 18 years of age or older and in good physical condition.
A high school diploma or equivalent is recommended.
Applicants under 18 may be admitted under special circumstances and approval of the program coordinator.
TUITION DEPOSIT
Accepted students will be required to pay a tuition deposit of $500.00 within 45 days of admission.
This deposit will be credited towards tuition and is non-refundable.
The full-time refund policy will apply to this program.
PROGRAM REQUIREMENTS
Fall: September - December
Total Required Credits: 15
GRADUATION REQUIREMENTS
To obtain a certificate students must achieve the following:
1. Successful completion of the 15 credits
2. A cumulative GPA of 2.00 or better, based on written and skills evaluation.
3. Fulfillment of the Graduation Policy – Residency Requirement |
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