Forest to Fork

Applied Certificate

Program Overview

The Forest to Fork applied certificate program introduces students to three different post-secondary choices, including the Integrated Resource Management diploma, the Retail Meat Specialist applied certificate, and the Professional Cooking certificate. Students learn a wide range of topics that will introduce them to the ideas of food security; beginning with plant species in Saskatchewan and their uses, processing wild meat properly and, finally, to getting it on the table with proper cooking techniques. You'll develop knowledge and practical skills in:

  • provincial firearm safety
  • humane trapping
  • hide tanning
  • plant identification
  • processing beef and wild game
  • cooking meats
  • beading
  • chainsaw safety
  • wilderness survival
  • maps and compassing

Career and Salary Information

Your Career

Graduates may find employment in meat cutting and processing, with outfitters as guides, field dressers and cooks, and entrepreneurship opportunities. Successful completion of the program can also be a step towards completing Saskatchewan Polytechnic's Integrated Resource Management, Professional Cooking and Retail Meat Specialist programs.

Potential Careers

Sample Job TitleNOC Classification1Earning Potential2
Butcher/Meat CutterButchers, Meat Cutters and Fishmongers Retail and Wholesale (6331)$27,100 - $51,000
CookCooks (6322)$23,900 - $44,100
OutfitterOutdoor Sport and Recreational Guides (6532)$27,600 - $52,000

Length and Start Date

Start Date(s):

Varies by brokerage


Length:

20 weeks


Locations

  • Forest to Fork is brokered through Saskatchewan (regional) Colleges for First Nations communities.

Admissions

Admission Requirements

  • Open Access

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 more information, contact Brokerages@saskpolytech.ca

Code
Name/Description
Credits
 
EQPT 401
Small Motors
1
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You will learn how to use chainsaws in a field setting. This will include proper cutting techniques and safety procedures.
Credit Units: 1
Course Hours: 15.0
Potential Learning Method(s): Lecture/Lab, Online
MAPS 101
Introduction to Mapping and Compassing
2
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Your studies will focus on mapping systems and compassing. You will interpret maps and develop skills in ground and map measurements. You will learn the basics of internet mapping software.
Credit Units: 2
Course Hours: 30.0
Equivalent Course(s): MAPS 340
Potential Learning Method(s): Lecture/Lab, Online, Prior Learning
MEAT 101
Meat, Seafood and Poultry Processing (Practical)
4
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You will process beef, pork, and poultry. You will handle and store fresh and frozen meats and poultry. You will also observe the processing of seafood.
Credit Units: 4
Course Hours: 60.0
Potential Learning Method(s): Lab/Practical, Online
MEAT 102
Meat, Seafood and Poultry Cooking (Theory)
2
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You will be introduced to the general principles of cooking and handling meats, seafood and poultry. You will learn a variety of preparation and cooking techniques for beef, pork, poultry, lamb and veal.
Credit Units: 2
Course Hours: 30.0
Potential Learning Method(s): Lecture/Theory, Online
MEAT 103
Meat, Seafood and Poultry Cooking (Practical)
4
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You will cook meat, seafood and poultry using moist heat methods, dry heat methods and dry heat methods with fat. You will cook a variety of meats and prepare poultry dressing. You will also gain experience in holding and storing cooked meat, seafood and poultry.
Credit Units: 4
Course Hours: 60.0
Potential Learning Method(s): Lab/Practical, Online
MEAT 195
Muscle and Skeletal Structure
2
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You will study the skeletal structure, bone classifications, muscle types and composition. You will learn the various cooking methods for different muscle groups.
Credit Units: 2
Course Hours: 30.0
Potential Learning Method(s): Lecture/Lab, Online
MEAT 282
Processing the 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, Online
MEAT 283
Processing the 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, Online
SAFE 110
Safety, Sanitation and Tools
3
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You will gain an understanding of the procedures related to safety, sanitation, tools and equipment in a professional work environment. This will include the handling of workplace hazardous materials and the completion of WHMIS certification and Safe Food Handling certification.
Credit Units: 3
Course Hours: 45.0
Potential Learning Method(s): Lecture/Lab
SAFE 111
Firearms Safety
2
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You will complete the Canadian Firearm Safety (CFSC) Course. You will learn about the evolution of firearms, basic firearm safety practices, ammunition, operating firearm actions, safe handling and carry of firearms and safe storage.
Credit Units: 2
Course Hours: 30.0
Potential Learning Method(s): Lecture/Lab, Prior Learning
SFTY 106
Wilderness Survival
1
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You will learn the basic survival techniques involving clothing, shelter building, fire, signaling and collecting food and water. You will also learn how to deal with wildlife during dangerous encounters.
Credit Units: 1
Course Hours: 15.0
Potential Learning Method(s): Lecture/Lab, Online
TAXO 101
Edible Plants of the Boreal Forest
2
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You will learn how to identify, harvest and prepare common, wild plants of the boreal forest. You will learn how to preserve and prepare plants for food and beneficial purposes.
Credit Units: 2
Course Hours: 30.0
Potential Learning Method(s): Lecture/Lab, Prior Learning
WILD 102
Humane Trapping
1
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You will learn the skills to trap animals humanely and process the hide for resale.
Credit Units: 1
Course Hours: 15.0
Potential Learning Method(s): Lab/Practical, Prior Learning
WILD 103
Tanning and Beading Hides
2
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You will learn the process of hide tanning utilizing both traditional and modern methods. You will also learn to bead on a prepared hide.
Credit Units: 2
Course Hours: 30.0
Potential Learning Method(s): Lecture/Lab, Prior Learning

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. Not all student awards are based on marks - some are based on financial need or things like community or volunteer involvement.

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