Meat Processing


Program Overview

 Note: This program is deleted, effective January 1, 2016.

If you’re looking to build a skill set—and fast—take a look at Saskatchewan Polytechnic’s Meat Processing program. In less than five months, you’ll develop industry recognized skills that allow you to work in meat processing plants, commercial sausage kitchens, and for small butchers, large meat markets and retail grocery stores.

Meat Processing is an 18-week certificate program offered at Saskatchewan Polytechnic Saskatoon campus . The focus is on building knowledge and skills in making sausage, smoking and curing meats. Most of your training is hands-on in Saskatchewan Polytechnic’s well-equipped labs. You’ll learn how to:

  • apply customer service and merchandising techniques
  • calculate protein extraction and fat content
  • cost finished products
  • develop sausage and cured meat formulations
  • produce sausages, loaves, hams and bacon
  • work safely and meet sanitation and hygiene standards

You’ll Get a 2-Week Practicum

You’ll finish the program with a two-week work experience (practicum) in a meat processing shop. It’s a chance to apply what you’ve learned in an actual work setting.

What’s the Job Like?

Meat processing can be demanding work, so you need to be able to stand for long periods and to life up to 60 pounds. You also need to be okay working in a cold (refrigerated) environment.

Career and Salary Information

Your Career

As a Meat Processing graduate, you’ll have the necessary skills to work in independent meat processing plants, commercial sausage kitchens, for small butchers, large retail grocers and meat markets.

Potential Careers

Sample Job TitleNOC Classification1Earning Potential2
Butcher/Meat CutterButchers, Meat Cutters and Fishmongers Retail and Wholesale (6251)$21,300 - $47,600
Industrial ButcherIndustrial Butchers and Meat Cutters, Poultry Preparers and Related Workers (9462)$21,300 - $49,500
Meat PackagerLabourers in Food, Beverage and Tobacco Processing (9617)$21,800 - $45,800

Length and Start Date

Start Date(s): To be determined

For more information, contact Garry Whitley at or 306-765-1772.

Length: 18 weeks


  • Saskatchewan Polytechnic Saskatoon campus


Admission Requirements

Special Admission

Applicants who do not possess the academic qualifications for a program may be admitted if evidence of probable success can be established through a special admission assessment. Interested individuals should still apply. Applicants are automatically considered for special admission. However, some specific admission requirements may still need to be met. Refer to the ACCUPLACER© cut scores for this program below, and review additional details concerning Special Admission.


Not applicable at this time

Admission Method

First Qualified/First Admitted

The First Qualified/First Admitted (FQFA) process is used for the majority of Saskatchewan Polytechnic programs. When we determine that you meet the program's admission requirements, you will be offered admission based on the date you fully qualify for the program. The earlier you provide the appropriate documents and information that qualify you for admission to the next intake, the earlier you might begin your studies. Your application, once qualified, is always considered for the next intake. 

Applicants to programs with multiple intakes in an academic year remain in the application pool until the last intake for that academic year has begun. Programs using the FQFA process receive applications year round and maintain an application pool for each academic year. Qualified applicants who are not offered a seat must reapply for the next academic year. 

Sponsored programs or programs targeted to specific groups do not accept applications year round or maintain an application pool.

See Admission Processes for more information about this method of admission.

Tuition and Fees

For tuition information, contact Cam Nordin at or 306-765-1774.


Expand All +
COMM 392
Communication Arts
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Your studies will focus on resume writing and customer relations.
Credit Units: 1
Course Hours: 16.0
Learning Method(s): Lecture/Theory
MEAT 189
Meat Processing Theory 1
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You will learn muscle and skeletal structures and become familiar with government regulations pertaining to non-meat ingredients used in processing (as laid out in the Food and Drug Act). You will also learn about spices and different types of casings.
Credit Units: 2
Course Hours: 25.0
Learning Method(s): Lecture/Theory
MEAT 190
Meat Processing Theory 2
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You will learn how to calculate protein extraction and fat content. You will also learn how to develop sausage and cured meat formulations, cost the finished product and procedures for smoking and cooking.
Credit Units: 4
Course Hours: 55.0
Learning Method(s): Lecture/Theory
MEAT 191
Meat Processing Lab 1
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The course covers WHMIS, using processing equipment, using equipment safely and sanitation.
Credit Units: 3
Course Hours: 40.0
Learning Method(s): Lab/Practical
MEAT 192
Meat Processing Lab 2
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You will learn how to prepare meats for processing. You will also learn how to manufacture several types of fresh sausage using different types of casings.
Credit Units: 7
Course Hours: 100.0
Learning Method(s): Lab/Practical
MEAT 193
Meat Processing Lab 3
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You will learn how to process all types of cured and smoked sausage, and manufacture all types of loaves found in a delicatessen counter. You will also learn how to produce bone-in and boneless hams, and semi-dry and dried sausage using a culture.
Credit Units: 12
Course Hours: 187.0
Learning Method(s): Lab/Practical
MEAT 194
Meat Processing Lab 4
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Your studies will focus on customer service and merchandising.
Credit Units: 1
Course Hours: 20.0
Learning Method(s): Lab/Practical
PRAC 288
Meat Processing Practicum
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You will participate in a two-week industry practicum in a processing shop. The experience will help you develop your general employability and trade-specific skills.
Credit Units: 5
Course Hours: 80.0
Learning Method(s): Work Experience - Group
SANT 181
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You will learn sanitary food handling techniques that reduce the risk of food poisoning. You will receive a Food Safe certificate from the Department of Health provided you receive a grade of 70% or higher.
Credit Units: 1
Course Hours: 9.0
Equivalent Course(s): SFTY 111
Learning Method(s): Prior Learning, Print Distance Individual, Televised/SCN, Lecture/Theory, Print Distance Group, Work Based Delivery

PLAR & Transfer Credit

Prior Learning Assessment and Recognition

Saskatchewan Polytechnic recognizes that adults learn in many different ways and through many different means. This includes acquiring knowledge and skills through life and work experience or non-formal training.

Transfer Credit

Many Saskatchewan Polytechnic students benefit from transferring credit. You may be eligible to transfer credit from or to another college or university. To learn more, visit our transfer credit web page.


Student Awards

Thanks to the generosity of donors and alumni, Saskatchewan Polytechnic gives away more than $2 million in student awards during the academic year.

Saskatchewan Polytechnic offers student awards for every certificate and diploma program at every campus. You don't have to be a brainiac to receive a student award. Not all student awards are based on marks - some are based on financial need or things like community or volunteer involvement.

More about scholarships

Additional Information

Related Programs

  • This program is deleted, effective January 1, 2016.
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