Raw Meat Science & Processing

14 weeks Course


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. 

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.

Most college level courses require textbooks; textbooks are not included in the course fees. It is the student’s responsibility to purchase any required textbooks.

Textbooks are available at the Campus Shop for in class, Contact North, and iLearn/D2L courses. The Campus Shop does not carry most OntarioLearn textbooks. OntarioLearn textbooks can be purchased at www.textnet.ca.

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.