Trades Foundation Certificate - Meat Cutter

Nine months of full-time training provide the knowledge and skills necessary to work as a meatcutter in custom cutting, sausage and curing operations, as well as in supermarkets with their own manufacturing facilities. The program emphasizes productivity training and the business aspects of the meatcutting industry. Specialized training includes precision in cutting, knife handling, portion control, merchandising, and the effective utilization of all products. Throughout the program, there is a strong emphasis on safety, sanitation, punctuality, and personal appearance. An advisory committee, comprising representatives from various sectors of the meatcutting industry, ensures that the program remains aligned with provincial and local industry needs and standards.