Meat Processing Fundamentals

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.

Certificate Requirements:

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

Term

Course Code

Course Description

Fall 2024

MPF 100

INTRO TO MEAT PROCESSING

Fall 2024

MPF 115

GOVT REG, QUALITY ASSUR & CTRL

Fall 2024

MPF 120

EQUIPMENT & SAFE PRACTICES

Fall 2024

MPF 125

RAW MEAT SCIENCE & PROCESSING

Fall 2024

MPF 130

PROCESSED FOODS

Fall 2024

MPF 150

PLACEMENT

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