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The location where your NAIT courses will be held.
The type of certification (degree, diploma, certificate) you will earn after completing your program.
The flexible schedule options for this course including time of day and full/part-time.
Please note due to the COVID-19 pandemic, these delivery options may shift from term to term. Please consult your program for details on delivery options.
The average or expected time it will take to complete your program.
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.
Program availability may be limited for international applicants. Contact your student advisor for more information.
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).
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:
Contact the program for additional information about Advanced Credit.
Program delivery varies by program and may be subject to change.. We encourage you to review how your classes will be delivered for the upcoming terms. If you have questions about program delivery or class enrolment, please contact your program area.
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.
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.
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:
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.
Thank you for your interest! We want to get you in contact with the right person to answer your questions.
Please contact the Student Service Centre for general inquiries such as:
Contact Student Service Centre
Please fill out the form below if you have any program-specific questions relating to:
The personal information on this form is being collected under the authority of the Post-secondary Learning Act and section 33(c) of the Freedom of Information and Protection of Privacy Act (FOIP). The information will be protected by the provisions of FOIP, and will be used for the purpose of registration and administration of the event. If you have any questions or concerns about the collection, use, security or disclosure of the personal information, please contact General Council at 780 471 7664 or firstname.lastname@example.org.
Some NAIT programs are unavailable to international students because they do not meet eligibility for a study permit or Post-Graduation Work Permit (PGWP).
International applicants seeking permissions to take this program can contact a NAIT Academic Advisor – International to discuss options.
The Meat Cutting and Merchandising is an intensive 15 week program followed by 90 hours of practicum that will give you the skills to prepare and market a wide variety of meat, poultry and fish
Learn how to register through Alberta Post-Secondary Application System (APAS) or begin the application process.
*Program availability is subject to change without notice.
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Located on Treaty 6 / Métis Territory
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