Retail Meatcutting

The Meat Industry in Canada presents numerous challenging employment opportunities. The varied nature of this industry demands that personnel have a basic understanding of meatcutting concepts including:

• merchandising
• cutting yields
• purchasing
• sausage making
• value added meats

The curriculum is designed for students to 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 the concepts of total quality management that specifically includes:

• quality awareness
• customer focus
• employee involvement
• team work

Quality principles for customer service and the importance of meeting and exceeding customer expectations are emphasized. Students have the opportunity of developing skills in quality customer service through the program's retail outlet, supported by working in a team instructional environment.

Students have further opportunity to market items they have prepared, thus enhancing their career development skills. Meat merchandising and customer service are essential features of the program. Students are also involved in product promotion, product conversion, value-added items and general professional ethics.

Due to the practical hands-on nature of the program, instruction is intensive and involves training in specific skills as required by industry. Regular attendance and appropriate customer-focused attributes are essential for optimum skill development. Other programs offered by the NAIT School of Hospitality and Culinary Arts, including the Hokanson Centre for Culinary Arts, are showcased online at www.nait.ca/schoolofhospitality.