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Meat Operations and Management - 19-week program
- Fall and winter starts
- Includes work experience component
- High industry demand
Program Description The Meat Operations and Management program provides students with the comprehensive theoretical and practical knowledge of meat handling, processing, sanitation and management skills required for entry into Alberta’s rapidly growing retail meat cutting trade. Students receive extensive hands on training in the preparation of beef, pork, poultry, and fish in accordance to the retail meat industry’s standards. Demonstrations will be used to introduce students to the preparation of veal and lamb. The Meat Operations and Management program is 15 weeks in length with an additional four-week practicum. Your Career Graduates find work as meat cutters, managers and merchandisers. Admission Requirements (2009-2010) - A minimum of 35 Alberta high school credits with at least 50% in the following courses or their equivalents: Pure Math 10 or Applied Math 10 and English Language Arts 10-1 or English Language Arts 10-2 or Humanities 10.
- All applicants to SAIT Polytechnic must demonstrate English Language Proficiency prior to admission, including students educated in Canada. For more information, please see English Proficiency.
- For upgrading options, please refer to the Academic Upgrading program.
- For international students, please refer to the International section.
- For mature students, please refer to the Admissions section.
- Advance credit may be granted to applicants who have completed equivalent education at a post-secondary institution or have demonstrated equivalent experiential learning. Please refer to Prior Learning Assessment and Recognition.
Selection Criteria Seats in this program are offered in the order that qualified applications are received. Student Success - Students with higher secondary or post-secondary marks usually experience greater success in SAIT programs.
- Applicants must be in good physical condition for this physically demanding trade.
- Students will be required to dress in accordance with the school’s dress code regulations.
- Students will be required to groom and dress according to industry expectations while in their practical training.
Progression Students must attain a PGPA and/or a CGPA of 2.0 or better in each semester to progress through the program. To qualify for graduation, students must pass all courses and attain a CGPA of 2.0 or better. Credentials After successfully completing this program, graduates will receive a SAIT Polytechnic certificate in Meat Operations and Management. Accreditation There are no formal accreditation arrangements at this time. Please contact the School of Hospitality and Tourism for more information. Tuition And Fees (Subject To Change) Books And Supplies (Subject To Change) - Books and supplies are approximately $300. The uniform deposit (refundable) is $275.
Program Outline (2009 - 2010) To find the course description for a course shown below, please go to our Course Finder and enter the course acronym and numbers (I.E. DMST-350) into the Quick Search by Course Code field. | Course Code | Course Name | Credit | | CPRS-230 | Emergency First Aid/HeartSaver | 1.5 | | FSAN-202 | Food Safety and Sanitation | 1.5 | | MEAT-200 | Practical/Shop | 6.0 | | MEAT-201 | Theory of Meat | 1.5 | | MEAT-203 | Meat Management | 1.5 | | PRAC-272 | Retail Meat Practicum | 1.5 | | Program Total | 13.5 | For More Information Information: 403.284.8612
E-mail: hospitality.info@sait.ca
Website: School of Hospitality and Tourism Certificate and Beyond… Transfer options may be available at other post-secondary institutions where credits from SAIT programs could be evaluated on an individual basis. Interested students should contact the post-secondary institute of their choice for more information and possible options there. To learn more, visit Transfer Options. Related Links (Internal):
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