Overview
Key facts
The main focus of this course is the science of raw meat and how important the health and welfare of an animal is to the quality of the carcass for consumption. Students will learn about the fundamentals of raw meat derived from beef, veal, pork, lamb and poultry including the structure, harvesting and processing of the meat. Students will also learn about primal and sub-primal cuts and the grading of different types of meat.
Canadore College's Raw Meat Science and Processing programme will teach you more about this topic.
Programme Structure
- Learning outcomes represent culminating demonstrations of learning and achievement. In addition, learning outcomes are interrelated and cannot be viewed in isolation of one another. As such, they should be viewed as a comprehensive whole.
- They describe performances that demonstrate that significant integrated learning by graduates of the program has been achieved.
Key information
Duration
- Part-time
- 4 months
Start dates & application deadlines
- StartingApply anytime.
Language
English
Delivered
Online
Disciplines
Food Science Food Technology View 9 other Short Courses in Food Science in CanadaAcademic requirements
We are not aware of any specific GRE, GMAT or GPA grading score requirements for this programme.
English requirements
We are not aware of any English requirements for this programme.
Other requirements
General requirements
- You may enroll in a Continuing Education course at Canadore College if you are 19 years of age or older or if you have earned an Ontario Secondary School Diploma/Ontario Secondary School Graduation Diploma or equivalent.
Tuition Fee
Funding
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