Courses and Descriptions


As food service operations have begun to place a greater emphasis on local products and specialty cuts, meat-cutting techniques are becoming increasingly important as a skill. Through theoretical and practical application, students will learn to safely and efficiently butcher meat, poultry, fish and seafood, and fabricate market ready portions. Practicing daily in a lab, students will also learn to manage trim and secondary products to maintain cost effective, profitable meat cutting practices while following government specified safe food handling procedures. Students will be evaluated through practical daily work, practical testing and knowledge tests.
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Red River College Polytechnic endeavours to provide the most current version of all program and course information on this website. Please be advised that classes may be scheduled between 8:00 a.m. and 10:00 p.m. The College reserves the right to modify or cancel any course, program, process, or procedure without notice or prejudice. Fees may change without notice.