Program Overview

Raw Meat Science & Processing

Overview

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.

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: MPF125
• Type: Part-Time
• Intake:
• Campus: Online
• Duration: 14 weeks

Additional Information

• This course is part of the Continuing Education program at Canadore College.
• The course is designed to provide students with a comprehensive understanding of raw meat science and processing.
• Students will learn about the fundamentals of raw meat, including structure, harvesting, and processing.
• The course will also cover primal and sub-primal cuts and the grading of different types of meat.