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The main goal of this nine-month full-time program is to provide the knowledge and skills required to enter employment as a meat cutter in custom cutting, curing and sausage operations, smaller retail outlets or minimarkets, and in supermarkets, megamarkets or major processing plants. This program is also for those individuals wishing to begin planning to eventually open their own small meat business. To achieve this goal, the program places special emphasis on productivity training and on the business factors of the meat cutting industry. As part of the students' preparation for the industry, specialized training is provided in the accuracy of cutting, knife handling, portion control, merchandising and the utilization of all products. Safety, sanitation, punctuality, attendance and personal appearance are stressed throughout the program.
To ensure that the program meets provincial and local industry needs and standards, it is supported by an Advisory Committee with broad representation from the meat cutting industry.