SIAST - Institutional Meat Cutting

Institutional Meat Cutting

Location(s): Delivery details below

Institutional Meat Cutting is an applied certificate program. It provides the knowledge and skill development needed to work in packing houses and larger meat processing firms.

This program is delivered off campus as a special project, at the request of industry.

Your studies will focus on:

slaughtering and butchering

curing meats

making sausage

breaking beef into primals and sub primals for the fabrication of beef into stewing beef, ground beef, roasts and steaks for institutional use

breaking sides of pork into primals and sub primals for the fabrication of shoulder, loins and side pork for use in bacon products and also legs for use in hams and roasts

sanitation and hygiene

Length: 16 weeks

Career Opportunities

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.

Program Details

Start Date(s): Varies

For more information, contact Cam Nordin at (306) 765-1774.

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Admission Requirements

Open access

English Language Requirement

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.

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

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

Many SIAST students benefit from transferring credit. You may be eligible to transfer credit from or to another college or university. To learn more, visit our transfer credit web page.

Courses
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MCUT 140 Beef Front Quarter

Your studies will focus on the muscle and skeletal structure of beef. You will learn how to break a front of beef into primal and sub-primal cuts, make ground beef and stew, and bone and e-bone for institutional packaging.

6.0 Credit Units
90.0 Other hours

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

MCUT 141 Beef Hind Quarter

Your studies will focus on the muscle and skeletal structure of beef. You will learn how to break a hind of beef into primal and sub-primal cuts, bone and roll roasts, cut steaks and make ground beef and stew for institutional packaging.

6.0 Credit Units
90.0 Other hours

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

MCUT 142 Pork

Your studies will focus on the muscle and skeletal structure of pork. You will learn how to break down a side of pork, bone and roll legs, bone and roll the shoulder, trim the loin, cut the loin for chops and trim side pork for bacon for institutional packaging.

6.0 Credit Units
90.0 Other hours

Learning Method(s): Independent Study, Work Based Delivery, Correspondence

MCUT 180 Sanitation and Hygiene

Using federal meat inspection criteria, you will gain an understanding of the importance of proper procedures and the regulations governing sanitation and hygiene. You will study meat microbiology for preventing and controlling the spread of pathogenic organisms in meat and related products (including storing and handling fresh meat and basic refrigeration).

2.0 Credit Units
30.0 Other hours

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

MCUT 181 Sausage Making

You will study formulas and learn how to follow instructions to produce fresh and cured sausages. You will also learn how to mix beef and pork to a formula, mix spices, stuff sausages and cook to set standards.

2.0 Credit Units
30.0 Other hours

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

Prerequisites:
MCUT 180 Minimum Grade of 60 (concurrent)

MCUT 182 Cured Meats

You will learn how to make brine and inject it into hams and bacon in preparation for smoking. You will also learn how to operate a smokehouse.

2.0 Credit Units
30.0 Other hours

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