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School of Skilled Trades

Professional Meatcutting and Merchandising

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Campus

The location where your NAIT courses will be held.

Credential

The type of certification (degree, diploma, certificate) you will earn after completing your program.

  • Degree - NAIT offers a number of business degrees and applied science and technology degrees accredited by Alberta Advanced Education.
    Applied degree programs offer a stronger emphasis on practical applications of the concepts learned in the classroom
  • Diplomas & Certificates - These credit programs take 1 or 2 years and lead to government approved and industry-recognized credentials.
  • Journeyman Certificate - Hands-on and expert-led apprenticeship and industry training for skilled trades and technology professionals.
  • Continuing Education/Non-Credit - NAIT offers a wide range of non-credit programs and courses for personal and professional development in a number of interesting and exciting fields. These options are great for people who may be working but are interested in studying as well.

Delivery Options

The flexible schedule options for this course including time of day and full/part-time.

  • Day - Courses taking place between Monday - Friday, before 5 PM.
  • Evening/Weekend - Courses taking place on weekdays from 5 PM or later, or Saturdays and Sundays.
  • Online - Sometimes called "Home Study" or "Computer-Based Learning"
  • Distance - Traditional correspondence format. These courses work best if you can't get to a campus or if your schedule can't accommodate fixed class times

Length

The average or expected time it will take to complete your program.

Open Studies

Open Studies allows you to explore credit courses without applying to a program.
It is an opportunity to get a feel for school and what program you want to be in.

International Students

Program availability may be limited for international applicants. Contact your student advisor for more information.

Advanced Credit

You may apply for advanced credit once you have been accepted into the program. Advanced Credit can be Transfer Credit (for completed post-secondary courses) or PLAR (Prior Learning Assessment and Recognition).

Transfer Credit

In addition to the common guidelines outlined on the Transfer and Credit Options section and on the Transfer Credit Request Form (PDF), your program has other advanced credit requirements that are applied to each request including:

  • You must have completed the course or program no more than 5 year(s) ago unless a formalized articulation agreement is in place
  • You must have a minimum mark of B- in the course(s) or program

Prior Learning and Assessment Recognition (PLAR)

Students in the program can challenge courses in the program. If you have successful work experience in the Applied Financial Services field, and you can provide evidence of your skills and knowledge to meet learning outcomes for courses within the program, you may be able to challenge courses through PLAR.

For all course challenges, you must first apply to the program, be accepted and have paid your non-refundable tuition deposit. You can only receive credit for up to 50% of any NAIT credit program.

To learn more and to begin the process, read through the following

  1. Fact Sheet - Professional Meat Cutting and Merchandising (pdf)
  2. Candidate Guide - Professional Meat Cutting and Merchandising (pdf)
  3. Applicaton Form (pdf)
  4. Payment Form (pdf)

Contact the program for additional information about Advanced Credit.

You want to be a professional meat cutter.

You want to work with beef, bison, pork, lamb, seafood and poultry and learn how to produce cured, smoked and processed meat and sausage. You also want to learn about merchandising and purchasing meat products.

This 15-week program has an emphasis on sanitation, safety and quality control. You will have the opportunity to train in the NAIT Retail Meat Store, and you will benefit from a 3-week (90 hours) work experience placement for on-the-job training following the 15 weeks of classroom instruction.

Average hours

25 hours per week hands-on shop training, 5-6 hours studying and class assignments

Employment rates reported by NAIT alumni are for information purposes and do not guarantee future employment opportunities.

Salaries reported by NAIT alumni are for information purposes and are not a guarantee of future alumni income.

Hands-on, industry-relevant training 

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 you will develop a thorough appreciation for shop sanitation and personal hygiene standards. You will 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.

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.


 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

Enter the workforce with confidence 

Graduates can find employment in the expanding number of supermarket food chains, in independent meat markets and in specialty sausage and delicatessen stores. Opportunities exist in both urban and rural centres throughout the province.

With experience, graduates can move into positions of increased responsibility, including management or owning their own business.

Professional Association Courses

  • Alberta Meat Processors Association
  • Canadian Professional Meat Cutters Association
  • CFIA (Canadian Food Inspection Agency)
  • Alberta Beef Information Centre
  • Alberta Pork Producers
  • Alberta Bison Association

Have questions? We've got answers

General program information

  • Email: RMC@nait.ca 
    Phone: 780.471.7699 or 780.471.8678 
    Fax: 780.471.8914

Advanced credit information

 



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Courses

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Tuition & Fees

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How to Apply

Information on admissions process

Scholarships & Awards

Funding for students in this program

Term 1

PMCM1101Meat Fabrication & Shop Operations Introduction
  • Course Equivalencies: RMC101
  • Open Studies: Not Available

This course is the first level of three courses delivered in a lecture/lab setting back-to-back sequence. The course provides hands-on training in identification of primal cuts of beef, and pork, and cuts of poultry while practicing and applying the principles of proper health, safety, and sanitation in the lab environment. It includes the safe operation of both hand and power equipment common to the retail meat industry.

PMCM1102Meat Fabrication & Shop Operations Part 2
  • Requisites: Co-requisite: PMCM1101.
  • Open Studies: Not Available

This course is the second level of three courses delivered in a lecture/lab setting back-to-back sequence. The course provides hands-on training in identification of sub-primal cuts of beef, pork, and lamb. Training also includes the formulation and fabrication of processed meat items as well as retail production of beef, pork, lamb, poultry, and round fish.

PMCM1103Meat Fabrication and Shop Operations Part 3
  • Requisites: Co-requisite: PMCM1102.
  • Open Studies: Not Available

This course is the third level of three courses delivered sequentially in a lecture/lab setting. The course provides hands-on training in production and identification of retail cuts fabricated from beef, pork, lamb, poultry, and seafood. It includes the fabrication of value-added meat items, the production of processed items, and the displaying and merchandising of a variety of meat items. The focus is retailing, providing a number of quality products and service to customers.

PMCM1104Meat Theory
  • Open Studies: Not Available

This online course is presented in a blended format where the delivery of course content demands student participation. The course incorporates the fundamental aspects of the meat industry such as a general knowledge of domestic species fabricated and processed for retail as well as, standards and procedures used to maintain sanitary conditions of a retail establishment. It involves the make-up of meats considering meat structure, composition, sausage making, meat curing, processed meat items, preservation of meat products with respect to handling and storage, and nutrition and meat cookery. Students acquire background fundamentals about consumer demand for quality, presentation, service, and satisfaction. Emphasis is on quality.

PMCM1105Marketing And Merchandising
  • Course Equivalencies: RMC105
  • Open Studies: Available

This course is designed to educate the students on costs, pricing, marketing and merchandising in the retail sales sector of the meat industry. Students will be expected to learn the business operations of the meat industry including government regulated meat terminology; managing products through purchasing and inventory control; and strong customer service skills. Students will focus on spreadsheet analysis relevant to the meat industry including mathematical operations as they relate to trade calculations along with tabulating weights and determining costs versus pricing to ensure profit.

PMCM1191Professional Experience
  • Requisites: Co-Requisites: PMCM1103.
  • Course Equivalencies: RMC111
  • Open Studies: Not Available

Upon successful completion of PMCM 1103 students have the opportunity to acquire on the job training (Work Integrated Learning (WIL) experience) as part of the Program. Professional Experience offers students industry exposure and the prospect of working with an experienced meat cutter for 90 hours over a 3 week period.

Tuition

Cost Per Credit: $180
Tuition Cap: $1,940

Tuition for International Students

Cost Per Credit: $747
Tuition Cap: $8,051

Mandatory Fees

NAITSA: $129
U-Pass: $175
Health & Dental: $128
Rec. & Athletics: $70

Pay Your Tuition & Fees
How much will first year cost?

Books, Supplies & Program Fees (est.)

Level 1 Term 1: $800


Dates & Deadlines

We recommend submitting your program application at least 90 days before the application deadline.

Application Deadline: Sep 03, 2019

Term Start Date: Sep 03, 2019

Program Availability Status:  

Domestic Applicants: WL
International Applicants: WL

Entrance Requirements

  • Grade 10 English
  • Grade 10 Math. The following courses can be used to meet this requirement: Math 10, 13, Applied, Pure, 10-3, 10C, 14, 24.
  • Proof of English Language Proficiency

Apply to Program

Apply to the program with step-by-step instructions on how to complete the application process. Please note, processing time may vary for applicants, so we recommend starting early.

Apply nowHow to apply checklist


Open Studies

A great option to get started or take a few courses without committing to a full program. Learn more

International Students

This program is open to international applicants. For more detailed information about applying, visit our admissions page. Learn more

Legend

Term Definition
Open Program still has seats available.
Waitlisting Program is full and qualified applicants are being placed on a waitlist. For information about waitlists, please visit the Waitlist FAQs.

If you’re on a non-competitive waitlist, you should consider NAIT’s Academic Upgrading program or NAIT Equivalency Tests to become a more competitive applicant.

There is no guarantee that waitlisted applicants will be offered a seat, however it is common for seats to become available until the start of class. As seats become available, they are filled from the waitlist.
Closed Program is no longer accepting applications.
N/A Not available for this term.


*Program availabilty is subject to change without notice.

Scholarships & Awards

NAIT supports over 4,000 students with over $6 million in scholarships and bursaries each year. Many are available for students across a wide range of programs.

Explore our available Scholarships and Bursaries

Retail Meat Store

Information about buying student-prepared meat and cheese products at NAIT.

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Learn how to register through Alberta Post-Secondary Application System (APAS) or begin the application process.

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