Instructors in the School of Hospitality and Culinary Arts are life-long learners, as well as teachers. Our instructors regularly attend courses and seminars around the world to improve and expand our programs and bring back the knowledge required to provide up-to-date, quality instruction and practices for our students.
Professional Meat Cutting and Merchandising Program
Dan Westgeest, Chair of NAIT's Professional Meat Cutting and Merchandising Program, represented both NAIT and the Canadian Professional Meat Cutters Association at the 55th International Congress of Meat Science and Technology in Copenhagen, Denmark.
The event covered all aspects of meat science and technology, including presentations by international experts on themes such as meat muscle and manufacturing. Dan returned with a broader understanding of practices, and a global perspective on issues facing the meat industry.
The conference boasted representatives from close to 50 different countries. More than 500 participants from all sectors of the meat industry gathered to participate in presentations and discussions about findings, research, and professional and political issues facing industry.