Certificate in Food Processing - Animal Proteins in Brandon Canada | Assiniboine Community College

Our eight-month Food Processing (Animal Proteins) certification course (extended to 11 months for international students) equips students with practical skills for entering Canada's expanding meat processing sector.
Participants gain comprehensive training in retail meat cutting and butchering techniques, while also acquiring industry-specific competencies sought after by regional meat processing employers.
Program Learning Outcomes
Master core meat science concepts covering tissue composition, nutritional value, quality grading, and inspection protocols. Evaluate and procure meat products.
Implement proper safety and hygiene procedures for meat preservation and management.
Process fresh meats (including beef, pork, poultry, lamb, and goat), seafood, and prepared meat products. Convert whole pork carcasses into primary sections.
Fabricate and package premium pork cuts according to specialized requirements for domestic and global markets.
Perform various meat processing duties for distribution or storage purposes.
Maintain and properly utilize both manual and powered meat processing equipment.
Deliver excellent customer service during retail meat operations training.
Learn essential business operations including procurement, stock management, promotional tactics, and product display strategies.
Utilize commercial mathematics for profit calculations, pricing structures, and financial data analysis.
Comply with HACCP, CFIA, and food safety regulations.
Career opportunities for program graduates:
Alumni may pursue roles as industrial meat processors, poultry preparation specialists, and related positions in slaughterhouses, processing facilities, and packaging plants.
Graduates can also work as retail meat specialists, meat processors, and butchers in supermarkets, specialty shops, or wholesale food operations, preparing various meat, poultry, and seafood products for consumer purchase.