Retail Meat Specialist

Program Overview

The Retail Meat Specialist program is a 32-week certificate program that provides hands-on experience and comprehensive curriculum to equip students with the skills and knowledge needed for success in the meat-cutting industry. The program focuses on providing in-depth knowledge and practical skills in muscle and skeletal structures, preparing different meats, curing and smoking meats, merchandising seafood, and value-added oven-ready products. Students also gain experience through a two-week practicum and practical sessions with Saskatchewan Polytechnic Food Services.

Program Outline

Degree Overview:

Overview:

The Retail Meat Specialist program is a 32-week certificate program offered on-campus and in partnership with Saskatchewan regional colleges. It provides hands-on experience and comprehensive curriculum to equip students with the skills and knowledge needed for success in the meat-cutting industry.

Objectives:

• Develop the professional skills necessary to thrive in the meat-cutting industry.
• Build expertise in food safety and sanitation practices.
• Become proficient in preparing pork, beef, lamb, and poultry.
• Master the skills required for curing and smoking meats, merchandising seafood, and value-added oven-ready products.

Program Description:

The program focuses on providing in-depth knowledge and practical skills in the following areas:

• Muscle and skeletal structures: Understanding the anatomy of animals is crucial for proper meat cutting and processing.
• Preparing different meats: The program teaches students to butcher and prepare pork, beef, lamb, and poultry according to industry standards.
• Curing and smoking meats: Learn the techniques and processes involved in curing and smoking various meats for improved flavor and preservation.
• Merchandising seafood: Develop the expertise to handle, prepare, and present seafood products attractively for retail sale.
• Value-added oven-ready products: Gain knowledge and skills in preparing value-added products like marinated meats and pre-seasoned roasts.
• Sanitation and food safety: Maintaining a high level of hygiene and adhering to strict food safety regulations are essential elements of the program.
• The program has a two-week practicum where students apply their theoretical knowledge in a real-world setting.
• They also receive additional experience through practical sessions with Saskatchewan Polytechnic Food Services, further refining their skills.

Outline:

Program Content:

The program consists of two semesters, each with 16 credits. Students gain comprehensive knowledge and practical skills through a combination of theoretical instruction, hands-on laboratory activities, and industry-specific practicum experience.

Course Schedule:

Semester 1:

• BUS-105: Small Business (4 credits)
• CLTR-100: Diversity (3 credits)
• MEAT-107: Ovine Carcass (2 credits)
• MEAT-108: Bovine Carcass (4 credits)
• MEAT-109: Charcuterie 1 (4 credits)
• MEAT-113: Fish, Seafood and Alternative Proteins (4 credits)
• MEAT-195: Meat Science (3 credits)
• SFTY-176: Safety and Tools (4 credits)

Semester 2:

• MEAT-110: Charcuterie 2 (4 credits)
• MEAT-111: Charcuterie 3 (4 credits)
• MEAT-112: Pork Retail Cuts (4 credits)
• MEAT-282: Beef Hind Retail Cuts (4 credits)
• MEAT-283: Beef Front Retail Cuts (4 credits)
• MEAT-285: Poultry Retail Cuts (4 credits)
• MEAT-288: Value Added Retail Products (4 credits)
• PRAC-193: Retail Operations (4 credits)

Individual Modules:

Each module within the program focuses on specific aspects of meat cutting and processing.

Assessment:

Assessment Methods:

The program utilizes a variety of assessment methods to evaluate student learning and achievement, including:

• Assignments: Students complete written or practical assignments to demonstrate their understanding of key concepts and skills.
• Exams: Written examinations assess students' overall knowledge and comprehension of the program material.
• Practical demonstrations: Students showcase their practical skills in butchering, preparing, and merchandising various meats through hands-on assessments.
• Practicum evaluation: Supervisors at the practicum placement provide feedback on students' performance and application of skills in a real-world setting.

Assessment Criteria:

The program uses established criteria to evaluate student performance in each assessment method. These criteria typically include:

• Accuracy: Demonstrating a thorough understanding of the concepts and procedures involved in meat cutting and processing.
• Technical skills: Executing the required tasks efficiently and precisely, adhering to industry standards and safety protocols.
• Problem-solving abilities: Effectively identifying and解决问题 encountered during meat processing.
• Communication skills: Communicating effectively with instructors, peers, and supervisors throughout the program.
• Professionalism: Upholding professional conduct and demonstrating a positive attitude in all learning environments.

Teaching:

Teaching Methods:

The program employs a variety of teaching methods to cater to different learning styles and enhance student comprehension. These methods include:

• Interactive lectures: Utilizing lectures to introduce key concepts, engage students in discussions, and answer questions.
• Practical demonstrations: Instructors demonstrate techniques and procedures while students observe and learn.
• Hands-on labs: Students actively participate in laboratory sessions to gain practical experience in meat cutting and processing.
• Case studies and simulations: Analyzing real-world scenarios and simulations to apply theoretical knowledge to practical situations.