School of Hospitality and Tourism
Meat Processing - Certificate

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Program Overview

Location(s):
  • SIAST Kelsey Campus, Saskatoon
Length: 18 weeks

If you’re looking to build a skill set—and fast—take a look at SIAST’s Meat Processing program. In less than five months, you’ll develop industry recognized skills that allow you to work in meat processing plants, commercial sausage kitchens, and for small butchers, large meat markets and retail grocery stores.

Our Program

Meat Processing is an 18-week certificate program offered at SIAST Kelsey Campus in Saskatoon. The focus is on building knowledge and skills in making sausage, smoking and curing meats. Most of your training is hands-on in SIAST’s well-equipped labs. You’ll learn how to:

  • apply customer service and merchandising techniques
  • calculate protein extraction and fat content
  • cost finished products
  • develop sausage and cured meat formulations
  • produce sausages, loaves, hams and bacon
  • work safely and meet sanitation and hygiene standards

You’ll Get a 2-Week Practicum

You’ll finish the program with a two-week work experience (practicum) in a meat processing shop. It’s a chance to apply what you’ve learned in an actual work setting.

What’s the Job Like?

Meat processing can be demanding work, so you need to be able to stand for long periods and to life up to 60 pounds. You also need to be okay working in a cold (refrigerated) environment.

Your Career

As a Meat Processing graduate, you’ll have the necessary skills to work in independent meat processing plants, commercial sausage kitchens, for small butchers, large retail grocers and meat markets.

For more information, contact Student Employment Services at a campus nearest you.

Program Details

Start Date(s): To be determined

For more information, contact Garry Whitley at whitley@siast.sk.ca or 306-765-1772.

Tuition and Fees

For tuition information, contact Cam Nordin at cam.nordin@siast.sk.ca or 306-765-1774.

Admission Information

Admission Requirements

Special Admission

Applicants who do not possess the academic qualifications for a program may be admitted if evidence of probable success can be established through a special admission assessment. Interested individuals should still apply. Applicants are automatically considered for special admission. However, some specific admission requirements may still need to be met. Refer to the ACCUPLACER© cut scores and Post Secondary Success Requirements for this program below, and review additional details concerning Special Admission.

ACCUPLACER©

Not applicable at this time


Post-Secondary Success

One year post-secondary studies

Admission Method

First Qualified/First Admitted

The First Qualified/First Admitted (FQFA) process is used for the majority of SIAST programs. When we determine that you meet the program's admission requirements, you will be offered admission based on the date you fully qualify for the program. The earlier you provide the appropriate documents and information that qualify you for admission to the next intake, the earlier you might begin your studies. Your application, once qualified, is always considered for the next intake. 

Applicants to programs with multiple intakes in an academic year remain in the application pool until the last intake for that academic year has begun. Programs using the FQFA process receive applications year round and maintain an application pool for each academic year. Qualified applicants who are not offered a seat must reapply for the next academic year. 

Sponsored programs or programs targeted to specific groups do not accept applications year round or maintain an application pool.

Prior Learning Assessment and Recognition

SIAST recognizes that adults learn in many different ways and through many different means. This includes acquiring knowledge and skills through life and work experience or non-formal training.


Transfer Credit

Many SIAST students benefit from transferring credit. You may be eligible to transfer credit from or to another college or university. To learn more, visit our transfer credit web page.

 

Courses

CodeCourse Name/DescriptionCredits
COMM 392

Communication Arts

Your studies will focus on resume writing and customer relations.


Credit Units: 1

Course Hours: 16.0

Learning Methods: Lecture/Theory

1
MEAT 189

Meat Processing Theory 1

You will learn muscle and skeletal structures and become familiar with government regulations pertaining to non-meat ingredients used in processing (as laid out in the Food and Drug Act). You will also learn about spices and different types of casings.


Credit Units: 2

Course Hours: 25.0

Learning Methods: Lecture/Theory

2
MEAT 190

Meat Processing Theory 2

You will learn how to calculate protein extraction and fat content. You will also learn how to develop sausage and cured meat formulations, cost the finished product and procedures for smoking and cooking.


Credit Units: 4

Course Hours: 55.0

Learning Methods: Lecture/Theory

4
MEAT 191

Meat Processing Lab 1

The course covers WHMIS, using processing equipment, using equipment safely and sanitation.


Credit Units: 3

Course Hours: 40.0

Learning Methods: Lab/Practical

3
MEAT 192

Meat Processing Lab 2

You will learn how to prepare meats for processing. You will also learn how to manufacture several types of fresh sausage using different types of casings.


Credit Units: 7

Course Hours: 100.0

Learning Methods: Lab/Practical

7
MEAT 193

Meat Processing Lab 3

You will learn how to process all types of cured and smoked sausage, and manufacture all types of loaves found in a delicatessen counter. You will also learn how to produce bone-in and boneless hams, and semi-dry and dried sausage using a culture.


Credit Units: 12

Course Hours: 187.0

Learning Methods: Lab/Practical

12
MEAT 194

Meat Processing Lab 4

Your studies will focus on customer service and merchandising.


Credit Units: 1

Course Hours: 20.0

Learning Methods: Lab/Practical

1
PRAC 288

Meat Processing Practicum

You will participate in a two-week industry practicum in a processing shop. The experience will help you develop your general employability and trade-specific skills.


Credit Units: 5

Course Hours: 80.0

Learning Methods: Work Experience - Group

5
SANT 181

FOODSAFE Level 1

You will learn sanitary food handling techniques that reduce the risk of food poisoning. You will receive a Food Safe certificate from the Department of Health provided you receive a grade of 70% or higher.


Credit Units: 1

Course Hours: 9.0

Equivalent Courses: SFTY 111

Learning Methods: Prior Learning, Print Distance Individual, Televised/SCN, Lecture/Theory, Print Distance Group, Work Based Delivery

1

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SIAST is Saskatchewan's primary public institution for post-secondary technical education and skills training. A member of Polytechnics Canada, SIAST's programs range from certificates to degrees. The institution serves 26,000 distinct students through campuses in Moose Jaw, Prince Albert, Regina and Saskatoon, and through extensive distance education opportunities.

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