MEAT AND FISH PROCESSING TRAINING
MEAT AND FISH PROCESSING TRAINING PROGRAM
The program focuses on productivity training and the business factors of the meat and fish processing industry. There is 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.
Program design and activities
The program consists of 13 courses, many of which consist of both a theory and practical component. Practical work is carried out from Monday to Thursday, with theory work and evaluation on Friday morning. You will be required to take notes in class and study the manual and supplementary handouts. The schedule of work in the practical sessions and the theory sessions is subject to change depending on production requirements and the instructor's sense of class progress. The dress code is based on industry practices and requires all students to wear clean shirts and ties, black slacks and black shoes (no runners), and women wear clean blouses. The code is in effect Monday through Thursday. Informal but clean and tidy dress is appropriate on Friday.
Practical Work Experience
Starting at about the mid-point of the program, students undertake two three-week practical work experiences to get a feel for an industry setting. The instructor helps arrange this in collaboration with businesses throughout British Columbia. About half of the students are assigned work experience somewhere in Kamloops or other areas of British Columbia while the other students continue with cutting activities, sausage manufacturing and with theory portions of the program in preparation for their own field work. Students from outside of the immediate Kamloops area are encouraged to do their work experience in their home communities. While on practicum, students are subject to their employer's company policies. The employers are responsible for completing evaluations of the students.
Program Learning Outcomes
Upon successful completion of this program, students will be able to: Create written food safety and operational documentation to meet industry standards. Perform techniques for effective sanitation of meat processing equipment and facilities. Apply food safety principles to comply with regulatory requirements. Perform meat cutting to packing house and case ready operations requirements. Perform value-added processed meats production to meet Canadian meat industry requirements. Perform retail meat operations to meet the retail meat industry requirements. Perform abattoir operations to meet industry requirements. Apply meat science principles to meet the needs of consumers and meat industry. Interact professionally with clients and colleagues within the Canadian meat industry. Demonstrate basic computer skills applicable to the Canadian meat industry.
Program Learning Overview
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
processing and merchandising seafood
value-added oven ready products
Note that the 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 Professional Education Atlantic College meat market.
Instructional Activities, Design and Delivery Mode
The program consists of a total of 30 credits from courses at the certificate level, and a Capstone Project. Upon successful completion of additional 30-credits from courses at the diploma level, graduates are awarded our College Diploma.
Evaluation of Student Learning
Evaluation of student learning is based on completion of course assignments or projects. Due dates and criteria for successful completion of each course assignment will be outlined by the instructor at the beginning of each course.
Through guided instruction and on site applications, students will perform humane slaughter of selected livestock species to meet industry and regulatory inspection requirements.
Meat and Fish Merchandising & Marketing
Students will gain practical skills in meat merchandising and marketing through the management of a service case and advanced merchandising techniques. Students will learn a variety of skills needed to succeed in the industry.
Grade 10 or equivalent, Grade 12 preferred Successful medical Successful Accuplacer assessment test Orientation with program coordinator FOODSAFE Level 1 *Students may apply and be accepted to the program however; they must present evidence of successful completion of the FOODSAFE Certificate in the first week of classes.
You will be expected to help maintain heavy production schedules: by being punctual and consistent with attendance by cooperating in all team work activities by maintaining a positive attitude And to help your own future employment opportunities by: adhering to the program dress code for the practical sessions maintaining a well-groomed appearance
Courses and Outlines
|Course Name||Course Code||Course Level||Course Credis||Course ID||Course Outline|
|Safety and Sanitation||MPRO-SAS||1||3||MPRO-SAS-001||This course describes the skills and knowledge required to apply Quality Assurance (QA) procedures and Hazard and Critical Control Points (HACCP) requirements in a meat establishment. This course is applicable to workers in abattoirs, knackeries, boning rooms, game processing plants, food services operations, wholesalers and meat retail operations. Students will apply food safety measures and conduct sanitation operations within the meat production environment to comply with regulations and industry standards. Safety and Sanitation is an essential skill of the Food Service Worker. It is important for a learner to understand the requirements of handling food and equipment in a safe manner that prevents contamination and food borne illness. Topics in this course will include Personal Hygiene, Factors of Foodborne Illness, Safe Food Handling Techniques, Legislations, Hazard Awareness, Safe Work Habits and WHMIS.|
|Beef and Veal Carcass Processing||MPRO-BVC||1||3||MPRO-BVC-001||Through guided instruction and on site applications, students will perform humane slaughter of selected livestock species to meet industry and regulatory inspection requirements. This course introduces learners to the fundamentals of food processing. They’ll learn to comply with workplace health and safety, hygiene and environmental practices, apply quality standards to achieve production requirements and perform basic processing functions. Learners will explore amd to monitor the implementation of health and safety, food safety and quality and environmental practices as well as plan and manage their work priorities.|
|Meat Science||MPRO-MSC||1||1||MPRO-MSC-001||This course focuses on the meat science and the research and studies conducted both independently and in conjunction with many industry stakeholders over the last 40 years have provided a greater understanding of the relationship between animal-handling techniques prior to harvesting (slaughter) and the quality of the meat produced. As well, improved practices during and after the harvesting of animals, especially in large processing plants, have contributed to progress in the meat industry. These include improvements to refrigeration and storage, aging of meats (mainly beef and lamb carcasses), and transportation. Additionally, the slaughter process itself has changed over time, and now beef and veal animals are usually stunned with a captive bolt gun (with a retractable bolt penetrating the brain), rendering the animals unconscious prior to bleeding.|
|Pork Processing||MPRO-PPR||1||3||MPRO-PPR-001||In this course, students will develop an understanding of the work practices in retail meat enterprises in relation to health, customer service, safety, hygiene, quality and productivity. Students will also learn how to prepare, package and merchandise a range of meat products including primal, specialist cuts and value added meats.|
|Lamb Processing||MPRO-LPR||1||3||MPRO-LPR-001||This course describes the skills and knowledge required to manually bone and fillet lamb, as well as to produce, assess and sell lamb products. The course is applicable to workers in meat retail operations. All training must be conducted in accordance with North American meat industry standards and regulations. All work should be carried out to comply with workplace requirements and hygiene standards. This course applies to individuals who work under broad direction and take responsibility for their own work.|
|Poultry Processing||MPRO-POU||1||3||MPRO-POU-001||This course describes the skills and knowledge required to manually bone and fillet poultry, as well as to produce, assess and sell poultry products. The course is applicable to workers in meat retail operations. All training must be conducted in accordance with North American meat industry standards and regulations. All work should be carried out to comply with workplace requirements and hygiene standards. This course applies to individuals who work under broad direction and take responsibility for their own work.|
|Seafood Processing||MPRO-SEA||1||3||MPRO-SEA-001||This course describes the skills and knowledge required to manually bone and fillet seafood, as well as to produce, assess and sell seafood products. The course is applicable to workers in meat retail operations. All training must be conducted in accordance with North American meat and seafood industry standards and regulations. All work should be carried out to comply with workplace requirements and hygiene standards. This course applies to individuals who work under broad direction and take responsibility for their own work.|
|Product Identification and Nomenclature||MPRO-PID||1||1||MPRO-PID-001||This course describes the skills and knowledge required to identify species and meat cuts. This courseis applicable to boning rooms, smallgoods manufacturing and meat retail operations. All training must be conducted according to North Americam meat industry standards and regulations. All work should be carried out to comply with workplace requirements. This course applies to individuals who work alongside a supervisor in most situations and exercise limited autonomy.|
|Value Added Processing||MPRO-VAP||1||2||MPRO-VAP-001||This course describes the skills and knowledge required to prepare and produce more complex value added products, such as those employing pastry, dairy products or cooking. It includes preparing ingredients and following recipes. The operation of processing equipment to produce value-added products may also be required. Students will participate in the preparation and processing of selected value added meat products such as fresh and fully cooked sausages, hams and deli style meats. Learners will learn a range of meat processing operations including viscera, slaughter floor operations and dressing operations. They’ll also learn to work in a team and monitor compliance requirements in the workplace.As well as building on the safety, hygiene and quality skills, each covers a variety of basic operational skills. Learners will be able to manufacture meat products, prepare meat by products and cure manufactured meat products – all whilst working in a team.|
|Fresh, Smoked and Cured Sausage||MPRO-FSC||1||3||MPRO-FSC-001||This course describes the skills and knowledge required to cure, corn and sell various meat products. This course is suitable for all sectors of the meat industry. Smallgoods and value-adding establishments may prepare products for wholesale customers, meat retail establishments and retail customers.Students will gain practical meat fabrication and packaging skills to produce meat cuts for the retail, food service and custom markets.|
|Meat Nutrition and Cooking||MPRO-MNC||1||3||MPRO-MNC-001||This course covers the skills and knowledge required for the provision of information regarding the role of meat in the diet to ensure the customer is able to make informed decisions regarding purchases. This course is applicable to workers in meat retailing enterprises. All training must be conducted in accordance with North American meat industry standards and regulations. All work should be carried out to comply with workplace and hygiene requirements. This unit applies to individuals who work under broad supervision and take responsibility for their own work.|
|Customer Service and Employment Skills||MPRO-CSE||1||1||MPRO-CSE-001||This course describes the skills and knowledge required to break small stock carcases for retail sale. Meat Processing is a highly skilled profession steeped in tradition and learners will display understanding about a range of meat species and the various techniques needed to process and/or produce products. In addition, learners will be able to cut, prepare, package and present meat products to the standards required of the business and specialist needs of commercial and/or consumers. learners will have a range of skills, knowledge and behaviours that can lead to rewarding careers in the butchery industry, not only in the UK but across the world. The versatility of the training progra, means that this apprenticeship can be delivered both in a retail butchery environment as well as a factory environment. Our instructors visit the learners in their place of work during practicum, to provide teaching and assessment. Learners will be set tasks to complete between visits, which may include project work.|
|Business Related Math||MPRO-BRM||1||1||MPRO-BRM-001||This course focuses on competency and covers the skills and knowledge required to apply basic mathematical functions of addition, subtraction, multiplication and division to undertake workplace calculations or to estimate approximate answers when exact calculations are not required.|