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.