Listed below are current institutions in Canada offering meat industry training and certification. included is apprenticeship training where available. Training and specialties vary slightly at each school and we recommend you check out their websites for more detailed information on what exactly each school program has to offer, their prerequisites (if any), the duration of their programs, program costs, supplies, registration process, payment process, etc. Hit the link info button to go to all the School Programs for more detailed information!
Just a quick note on prerequisites – Some of the schools require the following certification training prior to their first day of the meat-cutting program and these courses might be:
- WHMIS – Work place Hazardous Materials Information System (http://www.worksitesafety.ca)
- Food Safe Level I BC & Alberta (http://www.foodsafe.ca)
- Humane Stunning & Slaughter http://www.oldscollege.ca/continuing-education/national-meat-training-centre/animal-welfare-humane-slaughter/index
|BRITISH COLUMBIA||TRU – Retail Meat Processing & Manufacturing Program||9 months (38 weeks) – 1 intake per year||Info|
|BRITISH COLUMBIA||TRU – B.C. Meat Cutter Apprenticeship training Courses Level I & II for Registered Apprentices only||1 month – Level I1 month – Level II||Info|
|ALBERTA||OLDS College Meat Harvesting & Processing Program||15 weeks – 3 intakes per year||Info|
|ALBERTA||NAIT – Professional Meat Cutting & Merchandising||18 weeks – 2 intakes per year||Info|
|ALBERTA||SAIT – Retail Meat Processing Program||15 weeks – 2 intakes per year||Info|
|SASKATCHEWAN||Saskatchewan Polytechnic, Prince Albert Campus||18 weeks 2 intakes per year||Info|
|MANITOBA||Assiniboine College, Brandon||1 Year certificate||Info|
Fanshawe College, London
The current program ends January 2020. The new Professional Butchery Techniques program will start September 2020 and is delivered in two 15-week semesters.
|30 weeks more info to come in 2020||I|
Some of the educational institutions listed here may offer “Open Studies, Continuing Education, and Online” courses in relation to the meat cutting training programs they run. These opportunities provide another avenue for those interested in part-time studies as preparation to entering the meat industry in one capacity or another.
If you’re already employed in the meat industry and are looking to gain certification in acknowledgement of the many hours/years already spent learning the craft, know that there are Learning Institutions that offer Prior Learning Assessment and Recognition (PLAR) to determine the equivalency for credit courses the school offers. PLAR is an evaluation system used to determine your level of knowledge and skill(s) learned through non-formal or informal learning by qualified specialists. For more about PLAR and other educational opportunities check the school nearest you (see list above)