About the Program
Please note: given that this program is less than 8 months in length, international students who graduate from this program are not eligible for the post-graduation work permit. For further details, please review Immigration, Refugee and Citizenship Canada’s post-graduation work permit criteria.
Meat merchandising and customer service are essential features of the Professional Meat Cutting and Merchandising program. It also provides hands-on instruction in
- working with beef, bison, pork, lamb, seafood and poultry
- producing cured, smoked and processed meat and sausage
- purchasing product
Sanitation, safety and quality controls are also emphasized. A 3-week work experience component provides further on-the-job training. Most students are offered jobs at one of their work experience sites.
Instructors in the Department of Culinary Arts and Professional Food Studies – part of the School of Skilled Trades – 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.
Rob Povey, Chair of the 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, an event covering all aspects of meat science and technology.
Tuition & Fees (Cost per semester)
Cost Per Credit: $180
Tuition Cap: $1,940
Health & Dental: $128
Rec. & Athletics: $70
Books, Supplies & Program Fees (est.)
Semester 1: $1,000
Please note: This information is provided to help you estimate your costs for student financing. Some courses may also have additional expenses. Students who take all of their courses online are exempt from U-Pass, Health & Dental, and Recreation & Athletics fees. All fees are subject to change.
- Grade 10 English and Math
Grade 10 Math acceptable: 10, 13, Applied, Pure, 10-3, 10C
View the English Language Proficiency Requirements for the Program: NAIT | English Language Proficiency