| Faculty: | Faculty of Adventure, Culinary Arts, and Tourism |
| Description: | The program is nine months of full-time training. Its main goal is to provide the knowledge and skills students require to enter employment as meat cutters in custom cutting, sausage and curing operations, and in supermarkets and megamarkets with their own manufacturing facilities. To achieve this goal of employ-ability, the program places special importance on productivity training and on the business factors of the meat cutting industry. As part of the students' preparation for the industry, the program also consists of specialized training in the accuracy of cutting, knife handling, portion control, merchandising, and the utilization of all products. Safety, sanitation, punctuality, and personal appearance are stressed throughout the program.
The only one of its kind in BC, this nine-month program prepares you for a career as a meat cutter in custom cutting, sausage and curing operations, supermarkets and megamarkets. Instruction includes 80% hands-on and 20% theory, with work-experience placements at businesses across the province. Apprenticeship Level 1 & 2 also available. |