Meat Processing Certificate

Program overview

The Meat Processing Certificate program at Olds College is designed to prepare students for a rewarding career in the meat processing industry. This unique program, which is the only one of its kind in North America, offers specialized training in both Livestock Slaughter and Full Service and Retail Meat Cutting. Over the course of this fast-paced 15-week program, students will gain hands-on experience and industry-focused instruction at the National Meat Training Centre. Graduates will receive a certificate in Meat Processing, equipping them with the skills needed to excel in this in-demand field.

Program structure

The Meat Processing Certificate program is structured to provide a comprehensive learning experience over a duration of 15 weeks. The program includes:

• A common set of four foundational courses for all students.
• Selection of a fifth course from two specialized areas:
  • Livestock Slaughter - Students will learn humane slaughter techniques and regulatory compliance.
  • Full Service & Retail Meat Cutting - Focus on practical skills in meat cutting, merchandising, and marketing.

Students will participate in classes and laboratory sessions on campus, typically scheduled from Monday to Friday, 8 a.m. to 5 p.m. The program emphasizes hands-on training, ensuring that students are well-prepared for their future careers. Additionally, students will have opportunities for guided instruction and on-site applications, enhancing their learning experience.

Featured Experiences

The Meat Processing Certificate program offers several unique experiences that enhance the learning journey:

• Hands-on training at the National Meat Training Centre, providing real-world experience in meat processing.
• Guided instruction in humane livestock slaughter techniques.
• Practical skills development in meat cutting and merchandising at the Olds College Retail Meat Store.
• Opportunities to tour the facilities and learn from industry professionals, including former students.
• Participation in set-up and clean-up activities, fostering a comprehensive understanding of the meat processing environment.

Career Options

Graduates of the Meat Processing Certificate program can pursue a variety of career opportunities in Canada, including:

• Professional Retail Meat Cutter - Specializing in cutting and preparing meat for retail sale, ensuring quality and presentation.
• Butcher - Skilled in the preparation and cutting of meat, often working in grocery stores or butcher shops.
• Value-added Meat Processor - Focused on creating processed meat products, enhancing the value of raw meat through various techniques.
• Sausage Maker - Specializing in the production of sausages, including flavor development and casing techniques.
• Meat Processing Supervisor - Overseeing operations in meat processing facilities, ensuring compliance with safety and quality standards.

DISCLAIMER: The information above is subject to change. For the latest updates, please contact LOA Portal's advisors.