Program Overview

Meat Processing Fundamentals Certificate Program

Overview

Students will acquire current knowledge and skills in the specialty area of meat cutting and packaging. The newly designed program explores the theory and practical skills necessary for contributing to a meat production facility. Students will gain knowledge in meat science, technological equipment, health and safety requirements, and the processing and packaging of meat products.

"Please note that knife skills training is not part of the curriculum prior to student placements. The expectation is that students will learn knife skills on site at the placement location".

****Students have up to 7 years to complete all requirements**

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.

Certificate Requirements

• MPF100 Introduction to Meat Processing
• MPF115 Sanitation and Safety for Meat Processing
• MPF120 Equipment and Safe Practices
• MPF125 Raw Meat Science & Processing
• MPF130 Introduction to Processed Foods
• MPF150 Placement

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.

Certification/Accreditation

College Certificate

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.