Cert in Professional Meat Cutting and Merchandising

Professional Meat Cutting and Merchandising is an 18-week certificate program, delivered in a hybrid format, that prepares students for hands-on careers in the meat industry. Students gain expertise working with beef, bison, pork, lamb, poultry and seafood, learning techniques for producing cured, smoked and processed meats along with sausage-making. The curriculum also covers merchandising and purchasing of meat products, and sanitation, safety and quality-control practices used in retail and processing settings. Training takes place in NAIT's Retail Meat Store and includes a work experience placement that provides real-world learning and networking opportunities. Graduates are prepared for roles in meat processing plants, retail supermarkets, specialty sausage shops, delicatessens and independent meat markets across the Canadian meat industry, aligning with growing demand for skilled professionals in meat processing and retail.