Thompson Rivers University

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Retail Meat Processing

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Program Information

School:Thompson Rivers University
Faculty:Faculty of Adventure, Culinary Arts, and Tourism
Degree:Not Applicable
Field of Study:Meat Cutting/Meat Cutter
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.
URL:Retail Meat Processing at Thompson Rivers University
Length:9 Month(s)

Admission Requirements


These courses are intended as guidelines. Speak to your guidance counsellor to see what courses are offered at your school.

    B.C. Grade 10 (or equivalent) is a minimum, but Grade 12 is preferred. They must also have a satisfactory achievement on the Accuplacer Assessment Tests.

    * We make every attempt to provide accurate information on prerequisites, programs, and tuition. However, this information is subject to change without notice and we highly recommend that you contact the school to confirm important information before applying.

    Modified on February 14, 2019

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