maybe this may help you some

 

If students are considering entering this course, the following qualifications and attributes are required:

• Must be registered apprentice
• Food Safe Level I
• W.H.M.I.S. – workplace hazardous material information system
• Must be physically able to lift and manoeuvre product (boxed product, front and hindquarters of beef, etc.)
• Good manual dexterity
• A strong, positive attitude

NOTE: All students must have proof of medical insurance protection before attending this course.

Expectations

Once the student is in the course, he/she will be expected to maintain the following:

• Be punctual and consistent in attendance
• Cooperate in all team work activities
• Maintain a positive attitude

and to help your own future employment opportunities by:

• Adhering to the program dress code for the practical sessions
• Maintaining a well-groomed appearance

Program Structure

Specifically, graduates of the program will have acquired the knowledge and the skills of the following courses and topics:

Modules

Meat 301	Sanitation, Safety, Refrigeration, Equipment and Hand Tools - Sanitation, Safety, Refrigeration, Equipment and Tools, Lab Clean-up, Customer Service I
Meat 302	Beef Processing & Veal Processing - Variety Meat, Inspection & Grading, Beef Front & Hind, Veal
Meat 303	Meat Science Level II - Meat Science 1 and 2
Meat 304	Pork Processing - Pork Inspection & Grading
Meat 305	Lamb Processing - Lamb inspection and grading
Meat 306	Poultry Processing - Pork inspection and grading
Meat 307	Seafood Processing Level II - Seafood Levels 1 and 2
Meat 308	Product Identification and Nomenclature Level II - Product Labelling & Nomenclature 1 and 2
Meat 309	Value Added Processing Level II Bacon & Ham Curing Tumbled Products Jerky Processing Fresh Sausage Processing casings, spices, spice history, non-meat ingredients pH value, cured products process, sausage history Cordon Blue & Cutlets
Meat 310	Meat Packaging
Meat 311	Meat Nutrition Level II - Level 1 Cooking
Meat 312	Customer Service Practices Level II - Customer Service Level 1, Meat Case Service & Up Selling, Employment Search
Meat 313	Business Related Math Level II - Level 1 Review

All courses are theory based and consist of instructor demonstrations followed by your own opportunity to do practical cutting.  Except for the recognition of animal bone structure and of primal and secondary cuts, practical subjects are followed by supporting theory sessions that may then be combined with practical demonstrations.

Evaluation
Level II Meat Cutting Apprenticeship - Student Evaluation Marking Guide

Evaluation Components	Percent of Marks
Theory Module Exams (6)	12%
Math Module Exams (3)	12%
Product ID Quizzes (4)	16%
Practical Evaluations (3 includes final)	30%
Final Exams (Math & Theory)	30%
Total	100%

Final theory tests are administered after the completion of each module or series of modules. Students must obtain a grade average of 70% in each module to pass the course as per Policy ED-35 Vocational Trades and non-trades programs as slated in the University calendar.

NOTE:

Course assignments: If late - receive no marks.  No rewrites permitted.
Course Quizzes:If late or absent without acceptable excuse (e.g., sick) - no marks.  No rewrites.

Progression

Students must complete all courses with a minimum mark of 70% in order to continue in the program.

im acually going to my apprentice board this afternoon big beef ill ask them if they have a lay out ...im not even sure if its a full blown trade here ill check it out though...

they have retail meat cutter listed as a trade at the apprentice office .........but they dont have an out line for it i seen it on the ontario website...i had to argue with them that it wa sin fact a trade.....i had to show them and they said they didnt have a course out line that if i wanted to do the apprentice ship they would have some one come out to my store and talk to the owner and my self ...not very oganized...sorry i couldnt be help man i tried...

Gracias por su oferta para ayudar a traducir mi entrenamiento para los aprendices. Yo hablo español muy bien me viene de 17 años en el hotel y restaurante. Si necesito ayuda sé que puedo pedir ahora