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Program Overview

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

Overview

Meat Processing is a certificate program. It provides knowledge and skill development in making sausage, smoking meats and curing meats. You will use the latest technologies to develop the proficiency level required by the processing industry. You will produce many varieties of sausages, loaves, hams and bacon. You will also learn the merchandising techniques used in a delicatessen.

Career Opportunities

Graduates may find employment in independent processing plants, commercial sausage kitchens and retail meat markets.

For more information about career opportunities related to this program, contact Student Employment Services at the campus nearest you.

Program Details

Start Date(s): To be determined.

• For more information, contact Cam Nordin at 306-765-1774.

Tuition and Fees

For tuition information, contact Cam Nordin at 306-765-1774.

Admission Information

Admission Requirements

• Grade 10
• English Language Requirement

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.

• More about PLAR

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

Code	Course Name/Description	Credits
COMM 392	Communication Arts Your studies will focus on resume writing and customer relations. Credit Units: 1 Lecture Hours: 16 Learning Method(s): 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 Lecture Hours: 25 Learning Method(s): 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 Lecture Hours: 55 Learning Method(s): Lecture/Theory	4
MEAT 191	Meat Processing Lab 1 The course covers WHMIS, using processing equipment, using equipment safely and sanitation. Credit Units: 3 Lab Hours: 40 Learning Method(s): 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 Lab Hours: 100 Learning Method(s): 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 Lab Hours: 187 Learning Method(s): Lab/Practical	12
MEAT 194	Meat Processing Lab 4 Your studies will focus on customer service and merchandising. Credit Units: 1 Lab Hours: 20 Learning Method(s): 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 Other Hours: 80 Learning Method(s): 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 Lecture Hours: 9 Equivalent Course(s): SFTY 111 Learning Method(s): Prior Learning, Print Distance Individual, Televised/SCN, Lecture/Theory, Print Distance Group, Work Based Delivery	1

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