Semester 1
Code
Name/Description
Credits
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
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
Potential Learning Method(s): Independent Study, Lecture/Theory, Online, Prior Learning, Web Assisted Delivery Group
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
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
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
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
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
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
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
Total semester credits: 32
Semester 2
Code
Name/Description
Credits
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
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
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
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
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
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
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
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
Total semester credits: 32