Program Overview

Introduction to Meat Processing

Overview

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.

Admission Requirements

You may enroll in a Continuing Education course at Canadore College if you are 19 years of age or older or if you have earned an Ontario Secondary School Diploma/Ontario Secondary School Graduation Diploma or equivalent.

Registration

We recommend that you use a computer to complete the online registration process as you may encounter an error if using a device such as a phone or tablet.

What You Need

Most college level courses require textbooks; textbooks are not included in the course fees. It is the student’s responsibility to purchase any required textbooks.

Learning Outcomes

Learning outcomes represent culminating demonstrations of learning and achievement. In addition, learning outcomes are interrelated and cannot be viewed in isolation of one another. As such, they should be viewed as a comprehensive whole. They describe performances that demonstrate that significant integrated learning by graduates of the program has been achieved.

Program Information

• Overview
• Admission Requirements
• Registration
• What You Need
• Learning Outcomes
• Experiential Learning

Course Details

• Code: MPF100
• Type: Part-Time
• Intake:
• Campus: Online
• Duration: 14 weeks

Additional Information

• Program Information
• Alumni
• Testimonials