Retail Meat Processing Certificate

Program Overview

Thompson Rivers University's nine-month Retail Meat Processing Certificate equips students for careers as meat cutters in custom cutting, sausage and curing operations, supermarkets, and megamarkets. With an emphasis on practical learning (80%), students develop proficiency and gain hands-on experience through placements in British Columbia businesses. Graduates are qualified for Level 1 & 2 Apprenticeship and employment in the industry.

Program Outline

Degree Overview:

The Retail Meat Processing Certificate is a nine-month program offered at Thompson Rivers University (TRU) in Kamloops, British Columbia. It is the only program of its kind in the province and prepares students for a career as a meat cutter in various settings, including custom cutting, sausage and curing operations, supermarkets, and megamarkets. The program emphasizes hands-on learning, with 80% of the instruction delivered through practical experience and 20% dedicated to theoretical concepts. Students gain valuable work experience through placements at businesses across British Columbia. Apprenticeship Level 1 & 2 are also available.

Teaching:

The program emphasizes hands-on learning, with 80% of the instruction delivered through practical experience and 20% dedicated to theoretical concepts.

Careers:

Graduates of the Retail Meat Processing Certificate program are qualified to work as meat cutters in various settings, including:

• Custom cutting operations
• Sausage and curing operations
• Supermarkets
• Megamarkets with their own manufacturing facilities

Other:

The program is offered in Kamloops, British Columbia. The program is nine months in length and has an intake date in September.