Retail Meat Specialist

Location(s): Saskatoon

Retail Meat Specialist is an applied certificate program. It will help you develop the skills you need to be successful in the meat cutting industry.

Throughout this innovative program, you will benefit from extensive hands-on experience needed to work in "state of the art" meat cutting facilities. Our comprehensive curriculum and highly trained instructors will help you develop the professional skills you need for success in the industry.

The program is built around food safety and focuses on:

muscle and skeletal structures

preparing pork, beef, lamb and poultry

curing and smoking meats

merchandising seafood

value-added oven ready products

sanitation

A four-week practicum is an integral part of the program. It provides you with the opportunity to apply theory to practice. You will also have the opportunity to further develop your skills by working in the SIAST meat market.

Length: 22 weeks

Career Opportunities

Graduates are prepared to work in the retail and wholesale meat cutting industries. They may find employment as meat cutters or meat managers in processing plants, supermarkets, institutions, sales or with the government inspections branch. They may also start their own butcher shops or work for retail in-store facilities.

Trade time and academic credit may be available for graduates who find employment in the trade and register as apprentices. Please contact the Saskatchewan Apprenticeship and Trade Certification Commission (SATCC) for further information.

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

Program Details

Start Date(s): September

The work-based training program begins in January.
For more information, contact Adrian Kristoff at (306) 659-4062.

Apply Now

Admission Requirements

Grade 10

English Language Requirement

Note

Employers and/or supervisors of the practicums may require a criminal records check and/or security clearance before you can complete the program requirements

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. You must review the details and program specific documentation concerning Special Admission.

The majority of SIAST programs have established ACCUPLACER^© cut scores and Post-Secondary Success Requirements. Depending on the program, additional specific admission requirements may still need to be met.

ACCUPLACER ^©

ACCUPLACER^© Cut Scores
for this program

Not applicable at this time

Post-Secondary Success

Post-Secondary Success Requirements
for this program

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.

Tuition and Fees

For complete details on tuition and fees for this program, click here to access the SIAST campus Tuition and Fee Schedules.

Learning Method(s)

SIAST offers a variety of learning methods for course delivery. The following learning methods are available for some of the courses in this program.

Classroom

Home Study

Online

Work Experience

Work-based Training

Please refer to the course descriptions for course specific learning methods.

Prior Learning Assessment and Recognition (PLAR) Availability

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 and Future Study Options

SIAST may recognize formal learning from other educational institutions.

More about Transfer Credit

Courses
expand/contract all

COMM 193 Workplace Communication

Your studies will help you develop job-related interpersonal communication skills. You will study customer relations, conflict resolution and job search skills.

2.0 Credit Units
24.0 Lecture hours

Learning Method(s): Lecture/Theory, Independent Study, Work Based Delivery

MATH 195 Applied Mathematics

The course covers basic mathematical functions and the metric system. You will focus on applied mathematics for the retail meat industry.

2.0 Credit Units
30.0 Lecture hours

Learning Method(s): Lecture/Theory, Independent Study, Work Based Delivery

MEAT 195 Muscle and Skeletal Structure

You will study skeletal structure, bone classification and muscle types and construction. You will learn proper cooking methods for different muscle groups.

2.0 Credit Units
10.0 Lecture hours
20.0 Lab hours

Learning Method(s): Lecture/Lab, Work Based Delivery

MEAT 281 Processing Pork

You will acquire the skills needed to break down pork into primal and sub-primal cuts. The course will cover the preparation and costing of pork retail meat products.

4.0 Credit Units
10.0 Lecture hours
50.0 Lab hours

Learning Method(s): Lecture/Lab, Work Based Delivery

MEAT 282 Processing Hind of Beef

You will study the breakdown of a beef hind. You will learn how to cut, merchandise and cost a beef long loin and short hip.

4.0 Credit Units
10.0 Lecture hours
50.0 Lab hours

Learning Method(s): Lecture/Lab, Work Based Delivery

MEAT 283 Processing Front of Beef

You will learn how to break down a front of beef. The course covers the cutting, merchandising and costing of the seven-bone rib, square cut chuck and lesser beef cuts. You will develop deboning skills.

4.0 Credit Units
10.0 Lecture hours
50.0 Lab hours

Learning Method(s): Lecture/Lab, Work Based Delivery

MEAT 284 Processing Lamb

You will develop skills to break down a lamb carcass into primal and sub-primal cuts. You will learn how to prepare and cost lamb retail meat products.

2.0 Credit Units
4.0 Lecture hours
26.0 Lab hours

Learning Method(s): Lecture/Lab, Work Based Delivery

MEAT 285 Processing Poultry

You will become familiar with the classification and inspection of poultry. You will develop skills in cutting, costing and merchandising chicken and turkey.

2.0 Credit Units
4.0 Lecture hours
26.0 Lab hours

Learning Method(s): Lecture/Lab, Work Based Delivery

MEAT 286 Curing and Smoking

You will be introduced to the equipment, processing techniques and costing for cured and smoked meat products. You will learn how to make brines, hams and bacons.

3.0 Credit Units
5.0 Lecture hours
40.0 Lab hours

Learning Method(s): Lecture/Lab, Work Based Delivery

MEAT 287 Sausage Making

You will become familiar with the equipment, processing techniques and costing used to make sausage products. The course content covers the production of fresh and cured sausage products.

3.0 Credit Units
45.0 Lab hours

Learning Method(s): Lecture/Lab, Work Based Delivery

MEAT 288 Value-Added Products

You will study the methods used to increase the profit from various meats. You will learn how to produce and cost value-added and oven-ready products for beef, lamb, poultry and pork.

2.0 Credit Units
4.0 Lecture hours
26.0 Lab hours

Learning Method(s): Lecture/Lab, Work Based Delivery

MEAT 289 Merchandising Seafood

You will be introduced to the packaging, costing, display, labelling and advertising of fish in the marketplace. You will study the common species of fish and indicators of seafood quality.

1.0 Credit Units
3.0 Lecture hours
12.0 Lab hours

Learning Method(s): Lecture/Lab, Work Based Delivery

PRAC 193 Practicum

You will participate in a four-week industry practicum in the retail meat industry. The experience will develop your general employability and trade-specific skills.

11.0 Credit Units
160.0 Lab hours

Learning Method(s): Independent Study, Work Based Delivery, Prior Learning, Work Experience -Individual, Work Experience - Group

SANT 184 Sanitation and Food Steps

You will learn the procedures and regulations governing sanitation and hygiene as set out by the Provincial Meat Inspection criteria. The course focuses on the safe handling of fresh and cured meat products.

1.0 Credit Units
8.0 Lecture hours
7.0 Lab hours

Learning Method(s): Lecture/Lab, Work Based Delivery, Online/Blackboard

TOOL 281 Hand and Power Tools

You will study the types and uses of hand and power tools used in the retail meat industry. The course focuses on the safe use and maintenance of trade tools.

1.0 Credit Units
15.0 Lab hours

Learning Method(s): Lecture/Lab, Work Based Delivery

WHMS 182 WHMIS

The course provides an introduction to the Workplace Hazardous Material Information System for identifying hazards associated with materials found in the workplace. The system helps to prevent personal injury and long-term negative health effects.

1.0 Credit Units
4.0 Lecture hours

Learning Method(s): Lecture/Theory, Independent Study, Work Based Delivery

Equivalent Course(s): PART 191 WHMS 100

More Information

Phone 1-866-goSIAST