What to Expect
The meat industry in Canada presents numerous challenging employment opportunities. The varied nature of this industry demands that personnel have a basic understanding of most meat-cutting concepts, including merchandising, cutting yields, purchasing, sausage making and value-added meats.
The curriculum is designed so that students develop a thorough appreciation for shop sanitation and personal hygiene standards. Students learn the practical aspects of proper care and safety procedures of tools and equipment. Instruction emphasizes a high standard of occupational competency and workmanship. The program's content includes concepts of total quality management that specifically includes quality awareness, customer focus, employee involvement and team work.
Classes are held in our Retail Meat Lab, which features the latest in power machinery and technology. Our in-house meat store provides our students with experience in customer service, display and merchandising, and our customers with fresh, reasonably priced product. Quality principles for customer service and the importance of meeting and exceeding customer expectations are emphasized.
Classroom & Study Hours
Students can expect to spend, on average
- 25 hours per week of hands-on shop training
- 5 to 6 hours per week studying and completing class assignments
- a small portion of online learning
In addition to the more traditional lecture setting, students also gain hands-on experience in our training centre, which features the latest in power machinery and technology. Class sizes are small, enabling students to receive ample one-on-one instruction.
Retail Meat Store
Students in the Professional Meat Cutting and Merchandising program receive retail sales training in NAIT's Retail Meat Store, including customer service, display and merchandising. The store sells products prepared by the students and is open to staff, students and the general public.
- Check out four videos from NAIT's Retail Meat Store for segments that were featured on the Global Edmonton morning show.
Graduates of the Professional Meat Cutting and Merchandising program will learn to
- understand the fundamentals of meat theory including meat structure, nutrition, grading and inspection
- order, judge and select meats
- use safe and sanitary practices relating to meat storage and handling
- prepare fresh meat, fish, poultry and value-added items
- care for and safely operate hand tools and power meat-cutting equipment
- provide quality customer service during the the Retail Meat Store training component
- engage in business fundamentals, including purchasing, receiving, marketing strategies, inventory control and product merchandising
- apply business math techniques in profit principles, retail pricing and spreadsheet analysis
Emphasis is placed on practical cutting methods, selection of meats, preparation of specialty meats, storing and handling meats and general operation and maintenance of shop equipment.