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):

January 28, 2019 - June 28, 2019
August 20, 2019 - January 25, 2019

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

Grade 10
English Language Requirement

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

Estimates are based on current rates and are subject to change. Amounts for a program may vary by campus. Totals shown here include all mandatory fees as well as books and supplies. For a complete breakdown of tuition and fees for this program, click here to access the Saskatchewan Polytechnic campus Tuition and Fee Schedules.

$3,800
For additional tuition information, contact Don Cyr at don.cyr@saskpolytech.ca or 306-765-1578.

Courses

Expand All +

Code

Name/Description

Credits

COMM 127

Fundamental Communication Skills

You will use fundamental employability skills related to obtaining and keeping a job. You will apply skills to work effectively with others and produce job-related documents. You will identify employability and practical skills to prepare effective job search materials and discuss the effect of attitudes and behaviours on a successful job search.
Credit Units: 2
Course Hours: 30.0
Equivalent Course(s): COMM 127A, COMM 127CE, COMM 187, COMM 191, COMM 193, JOBS 190, PROF 100, TCOM 102, TCOM 105, TCOM 120, TCOM 140
Potential Learning Method(s): Independent Study, Lecture/Theory, Online, Print Distance Individual, Prior Learning, Work Based Delivery

MATH 281

Applied Mathematics

You will learn the basic mathematical skills needed to function effectively in the hospitality industry. You will apply these concepts to food quantity and cost calculations, and recipe yield conversions.
Credit Units: 1
Course Hours: 15.0
Equivalent Course(s): MAT 101, MATH 121
Potential Learning Method(s): Lecture/Theory, Online, Prior Learning

MEAT 106

Processing Lamb, Goat and Seafood

You will identify and produce primal, sub-primal, retail and value added cuts from Canadian lamb and goat. You will study the common species of seafood. You will produce, cost, wrap, and retail your lamb, goat and seafood products.
Credit Units: 2
Course Hours: 30.0
Potential Learning Method(s): Lecture/Lab

MEAT 195

Muscle and Skeletal Structure

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 281

Processing Pork

You will acquire the skills needed to break down pork into primal and sub-primal cuts. You will prepare, package and cost retail pork products.
Credit Units: 5
Course Hours: 75.0
Potential Learning Method(s): Lecture/Lab, Online

MEAT 282

Processing the Hind of Beef

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

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

MEAT 285

Processing Poultry

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, Online

MEAT 286

Curing and Smoking

You will process and produce common cured and smoked varieties of sausages, bacons and hams. You will formulate, process and package a variety of meat products for the retail counter.
Credit Units: 4
Course Hours: 60.0
Potential Learning Method(s): Lecture/Lab, Online

MEAT 287

Sausage Making

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, Online

MEAT 288

Value-Added Products

You will identify methods and ingredients used in value added products. You will produce a variety of value added pork, beef and poultry products.
Credit Units: 2
Course Hours: 30.0
Potential Learning Method(s): Lecture/Lab, Online

PRAC 193

Practicum

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 176

Safety and Tools

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. You will learn how to prepare safe, sanitary food products while properly utilizing tools and equipment of the trade.
Credit Units: 3
Course Hours: 45.0
Potential Learning Method(s): Lecture/Lab

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.

More about PLAR

Transfer Credit

Many Sask Polytech students benefit from transferring course credit. You may be eligible to transfer credit from or to another college or university. Learn more about Transfer Credit.