School of Hospitality and Tourism

Retail Meat Specialist

Certificate
Retail Meat Specialist

Program Overview

Retail Meat Specialist is a 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):

August 29, 2022


For more information, contact Don Cyr at don.cyr@saskpolytech.ca 

Length: 32 weeks

Locations

  • Prince Albert

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.

Alternative Admission

Applicants who do not possess the academic qualifications for a program may be admitted if evidence of probable success can be established through an alternative admission assessment. Applicants are automatically considered for alternative admission. However, some specific admission requirements may still need to be met.



ACCUPLACER©

Refer to the ACCUPLACER© cut scores for this program below, and review additional details concerning Alternative Admission using Accuplacer.

  • 250 Arithmetic
  • 237 Reading

Post-secondary

Some programs allow applicants to meet the admission grade level requirement using 15 approved post-secondary credits. Review additional information.

If the program applied to has specific course requirements, they may be met through alternative post-secondary courses. Review already approved courses that may be used for admission purposes for your programs.

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 approximate cost for books and supplies. Visit the Tuition and Fees web page for a complete breakdown of tuition and fees for this program.

 

2021/22 Academic Year

$5,215

International Students

View tuition rates for international students.

Courses

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Semester 1

Code
Name/Description
Credits
 
BUS 105
Small Business
4
Show course details
If you are interested in starting your own business, you will have the opportunity to learn the basics of starting and operating your own business. You will study business planning, management, marketing, and basic financial concepts while learning how to organize and operate a small business. You will develop an appreciation for the elements of a business plan and their impact on the success of a business. You will practice business start-up skills through the activities of defining markets, targeting customers, and addressing financial planning such as cash management, budgeting, and financing. You also develop critical communications skills required to develop and “pitch” your plan to a “potential investor”.
Credit Units: 4
Course Hours: 60.0
Potential Learning Method(s): Lecture/Theory, Online, Prior Learning
CLTR 100
Diversity
3
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You will examine the elements of cultural, gender and disability diversity in Canada and the processes that promote inclusion. You will explore elements of Indigenous culture with a view to understanding both historical elements and contemporary issues in Canada. Your studies will also provide opportunities to participate in various cultural practices.
Credit Units: 3
Course Hours: 45.0
Equivalent Course(s): CLTR 100CE
Potential Learning Method(s): Independent Study, Lecture/Theory, Online, Prior Learning, Web Assisted Delivery Group
MEAT 107
Ovine Carcass
2
Show course details
In this course you will learn the processing of the smaller Ovine Carcasses. You will process the primal, sub-primal and retail cuts as well as study about the harvesting, grading and cultural significant practices of lamb and goat.
Credit Units: 2
Course Hours: 30.0
Potential Learning Method(s): Lecture/Lab, Prior Learning, Web Assisted Delivery Group
MEAT 108
Bovine Carcass
4
Show course details
You will gain an understanding of the procedures for the harvesting, production and processing of bovine carcasses. You will identify the primal, sub-primal, retail and offal cuts obtained from the carcass and perform the breakdown of the carcass.
Credit Units: 4
Course Hours: 60.0
Potential Learning Method(s): Lecture/Lab, Prior Learning, Web Assisted Delivery Group
MEAT 109
Charcuterie 1
4
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Understanding Charcuterie explores the history and fundamentals of fresh, cured and dried meat products. You will learn about the major types of sausages, restricted ingredients, spices and calculations used in production.
Credit Units: 4
Course Hours: 60.0
Potential Learning Method(s): Lecture/Lab, Prior Learning, Web Assisted Delivery Group
MEAT 113
Fish, Seafood and Alternative Proteins
4
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In this course you will study common seafood and fish species, processing, sanitation and market forms. You will also learn about the various meat analogues that are available to market.
Credit Units: 4
Course Hours: 60.0
Potential Learning Method(s): Lecture/Lab, Prior Learning, Web Assisted Delivery Group
MEAT 195
Meat Science
3
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You will gain an understanding of the composition, nutritional value and development of domestic animals for processing, preparation and distribution. You will study the differences between tough and tender muscles as well as the effects of different cooking methods have on them.
Credit Units: 3
Course Hours: 45.0
Potential Learning Method(s): Lecture/Lab, Prior Learning, Web Assisted Delivery Group
MEAT 281
Porcine Carcass
4
Show course details
In this course you will gain an understanding of the procedures for the harvesting, production and processing of the pork carcass. You will identify the primal, sub-primal and offal cuts obtained from the pork carcass and perform the breakdown of the carcass.
Credit Units: 4
Course Hours: 60.0
Potential Learning Method(s): Lecture/Lab, Prior Learning, Web Assisted Delivery Group
SFTY 176
Safety and Tools
4
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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. You will learn how to prepare safe, sanitary food products while properly utilizing tools and equipment of the trade. Upon completion of the course, you will receive the WHMIS certification and the Food Handlers Certificate.
Credit Units: 4
Course Hours: 60.0
Potential Learning Method(s): Lecture/Lab, Prior Learning, Web Assisted Delivery Group

Semester 2

Code
Name/Description
Credits
 
MEAT 110
Charcuterie 2
4
Show course details
Charcuterie 2 explores the Canadian regulations and nomenclature requirements for charcuterie products. You will practice meat block and brine calculations as you produce a variety of fresh, cured and smoked charcuterie products.
Credit Units: 4
Course Hours: 60.0
Potential Learning Method(s): Lecture/Lab, Prior Learning, Web Assisted Delivery Group
MEAT 111
Charcuterie 3
4
Show course details
This course explores the process of cold cut type charcuterie products. You will produce fresh and cured sandwich meats utilizing emulsified, ground and whole muscle meats. You will utilize skills from Charcuterie 1 and Charcuterie 2 in the production of brines, cures and smokehouse management.
Credit Units: 4
Course Hours: 60.0
Potential Learning Method(s): Lecture/Lab, Prior Learning, Web Assisted Delivery Group
MEAT 112
Pork Retail Cuts
4
Show course details
In this course you will gain an understanding of the procedures for processing retail pork products from the common block ready cuts. You will identify block ready products, produce and retail them following proper marketing procedures.
Credit Units: 4
Course Hours: 60.0
Potential Learning Method(s): Lecture/Lab, Prior Learning, Web Assisted Delivery Group
MEAT 282
Beef Hind Retail Cuts
4
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In this course you will gain an understanding of the procedures for processing retail beef hind products from the common block ready cuts. You will identify block ready products, produce and retail them following proper marketing procedures.
Credit Units: 4
Course Hours: 60.0
Potential Learning Method(s): Lecture/Lab, Prior Learning, Web Assisted Delivery Group
MEAT 283
Beef Front Retail Cuts
4
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You will gain an understanding of the procedures for processing retail beef front products from the common block ready cuts. You will identify block ready products, produce and retail them following proper marketing procedures.
Credit Units: 4
Course Hours: 60.0
Potential Learning Method(s): Lecture/Lab, Prior Learning, Web Assisted Delivery Group
MEAT 285
Poultry Retail Cuts
4
Show course details
In this course you will gain an understanding of the procedures for processing retail poultry. You will identify common fresh and frozen poultry products, process and retail them following proper marketing procedures.
Credit Units: 4
Course Hours: 60.0
Potential Learning Method(s): Lecture/Lab, Prior Learning, Web Assisted Delivery Group
MEAT 288
Value Added Retail Products
4
Show course details
In this course you will gain an understanding of the procedures, processes and products used to produce many common value-added retail products. You will apply this knowledge to beef, pork and poultry, producing a variety of value-added products for the retail counter.
Credit Units: 4
Course Hours: 60.0
Potential Learning Method(s): Lecture/Lab, Prior Learning, Web Assisted Delivery Group
PRAC 193
Retail Operations
4
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In this course the student cohort will utilize the skills acquired from the previous retail sections. The group will plan, order supplies, produce and market their products while working within an assigned skill section. You will also prepare for your ongoing career development by creating/updating your resume and cover letter.
Credit Units: 4
Course Hours: 60.0
Potential Learning Method(s): Clinical/Practicum, Prior Learning, Work Based Delivery

Get Credit for What You Know

Prior Learning Assessment and Recognition

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

See link(s) below to get more information about PLAR.


Transfer Credit

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

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