|Faculty:||Faculty of Adventure, Culinary Arts, and Tourism
|Description:||The program is nine months of full-time training. Its main goal is to provide the knowledge and skills students require to enter employment as meat cutters in custom cutting, sausage and curing operations, and in supermarkets and megamarkets with their own manufacturing facilities. To achieve this goal of employ-ability, the program places special importance on productivity training and on the business factors of the meat cutting industry. As part of the students' preparation for the industry, the program also consists of specialized training in the accuracy of cutting, knife handling, portion control, merchandising, and the utilization of all products. Safety, sanitation, punctuality, and personal appearance are stressed throughout the program.