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Retail Meat Specialist

Applied Certificate
Retail Meat Specialist

Program Overview

Retail Meat Specialist is an applied certificate program offered on-campus and in partnership with Saskatchewan regional colleges. It will help you develop the skills you need to be successful in the meat-cutting industry. Throughout this innovative program, you will benefit from extensive hands-on experience needed to work in "state of the art" meat cutting facilities. Our comprehensive curriculum and highly trained instructors will help you develop the professional skills you need for success in the industry. The program is built around food safety and focuses on:

  • muscle and skeletal structures
  • preparing pork, beef, lamb and poultry
  • curing and smoking meats
  • merchandising seafood
  • value-added oven ready products
  • sanitation

A two-week practicum is an integral part of the program. It provides you with the opportunity to apply theory to practice. You will also have the opportunity to further develop your skills by working in the Saskatchewan Polytechnic meat market.

Length and Start Date

Start Date(s):

Varies. Next intake: February 13 – July 14, 2017


For more information, contact Garry Whitley by text or phone at 306-961-7075 or email garry.whitley@saskpolytech.ca.


Length: 22 weeks

Locations

  • Delivery is subject to needs assessment.

Admissions

Admission Requirements

 

Note

Employers and/or supervisors of the practicum may require a Criminal Record Check and/or security clearance before you can complete the program 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.

ACCUPLACER©

55 Arithmetic
55 Reading

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 Don Cyr at don.cyr@saskpolytech.ca or 306-765-1578.

Courses

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Code
Name/Description
Credits
 
COMM 127
Industry Communications
2
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You will practice fundamental employability skills related to oral and written communications. You will also practice employability skills related to working effectively with others. You will learn personal employability skills and the effect of attitudes and behaviours on successful job search.
Credit Units: 2
Course Hours: 30.0
Equivalent Course(s): COMM 127A, COMM 187, COMM 191, COMM 193, JOBS 190, TCOM 105, TCOM 120, TCOM 140
Potential Learning Method(s): Independent Study, Lecture/Theory, Online, Print Distance Individual, Prior Learning, Work Based Delivery
MATH 121
Applied Mathematics
2
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You will learn the basic mathematical skills needed to function effectively in a commercial kitchen. Your studies will focus on decimals, fractions, percentages and the Imperial and metric measurement systems. You will apply these concepts to food quantity and cost calculations, and recipe yield conversions.
Credit Units: 2
Course Hours: 30.0
Equivalent Course(s): MATH 195
Potential Learning Method(s): Lecture/Theory, Print Distance Individual, Prior Learning, Work Based Delivery
MEAT 195
Muscle and Skeletal Structure
2
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You will study skeletal structure, bone classification and muscle types and composition. You will learn cooking methods for different muscle groups.
Credit Units: 2
Course Hours: 30.0
Potential Learning Method(s): Lecture/Lab
MEAT 281
Processing Pork
5
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You will acquire the skills needed to break down pork into primal and sub-primal cuts. You will prepare, package and cost pork retail meat products.
Credit Units: 5
Course Hours: 75.0
Potential Learning Method(s): Lecture/Lab
MEAT 282
Processing Hind of Beef
5
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You will process the hindquarter of beef. You will produce primal, secondary, fabricated, retail and value added products. You will produce, cost, wrap and retail your beef products.
Credit Units: 5
Course Hours: 75.0
Potential Learning Method(s): Lecture/Lab
MEAT 283
Processing Front of Beef
5
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You will process the front quarter of beef. You will develop skills to produce primal, fabricated, retail and value added products. You will produce, cost, wrap and retail your beef products.
Credit Units: 5
Course Hours: 75.0
Potential Learning Method(s): Lecture/Lab
MEAT 284
Processing Lamb and Goat
1
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You identify and produce primal, fabricated, retail and value-added cuts from Canadian lamb and goat. You will produce, cost, wrap and retail your lamb and goat meat products.
Credit Units: 1
Course Hours: 15.0
Potential Learning Method(s): Lecture/Lab
MEAT 285
Processing Poultry
4
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You will process common poultry species. You will develop skills needed to produce fabricated, retail and value-added poultry products. You will produce, cost, wrap and retail your poultry products.
Credit Units: 4
Course Hours: 60.0
Potential Learning Method(s): Lecture/Lab
MEAT 286
Curing and Smoking
3
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You will process and produce common cured sausage varieties. You will formulate, mix, stuff and package cured sausages for retail.
Credit Units: 3
Course Hours: 45.0
Potential Learning Method(s): Lecture/Lab
MEAT 287
Sausage Making
3
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You will process and produce common fresh sausage varieties. You will formulate, mix, stuff and package fresh sausages for retail.
Credit Units: 3
Course Hours: 45.0
Potential Learning Method(s): Lecture/Lab
MEAT 288
Value-Added Products
2
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You will increase the profit from various meats. You will produce and cost value-added and oven-ready products for beef, lamb, poultry and pork.
Credit Units: 2
Course Hours: 30.0
Potential Learning Method(s): Lecture/Lab
MEAT 289
Merchandising Seafood
1
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You will study the common species of fish and indicators of seafood quality. You will process, store, package and retail seafood products.
Credit Units: 1
Course Hours: 15.0
Potential Learning Method(s): Lecture/Lab
PRAC 193
Practicum
5
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You will participate in a two-week practicum in the retail meat industry. You will develop your general employability and trade-specific skills.
Credit Units: 5
Course Hours: 80.0
Potential Learning Method(s): Clinical/Practicum-Individual, Independent Study, Prior Learning, Work Based Delivery
SFTY 111
Safety, Sanitation and WHMIS
2
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You will gain an understanding of the procedures related to safety and sanitation in a professional kitchen. This will include the handling of workplace hazardous materials. You will learn how to prepare safe, sanitary foods for customers while avoiding injury to yourself and your colleagues.
Credit Units: 2
Course Hours: 27.0
Potential Learning Method(s): Independent Study, Lecture/Theory, Prior Learning, Work Based Delivery
TOOL 281
Hand and Power Tools
1
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You will study the types and uses of hand and power tools used in the retail meat industry. You will apply the safe use, sanitation and maintenance of trade tools.
Credit Units: 1
Course Hours: 15.0
Potential Learning Method(s): Lecture/Lab

PLAR & Transfer Credit

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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.


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