ADVANCING THE MEAT PROCESSING INDUSTRY
Skills Development and Training Courses
Meat processors need to be able to follow instructions and work in a fast-paced environment. They need to be able to read and understand recipes and follow instructions to cut, grind and package meat. They also need to be able to work with a team and communicate with customers.
Here are some of the courses offered by CMIT. Contact Franco Naccarato for further information.
“Paperless Forms”
An online course led by Nancy Ing from Datahex
TIME: 1 hour
Instructor: Nancy Ing
This session explores:
✅ The benefits of going paperless
✅ How adopting paperless would help in process improvements
✅ Realistic timeline to adopt a paperless process
✅ Efficiency in wet, cold, or no-network zones in a facility
✅ Overcoming barriers & skill gaps for a smooth transition to paperless
Don’t miss this opportunity to modernize your operations!
Location: ONLINE
Watch the Course Now
ABOUT YOUR INSTRUCTOR
Instructor: The “Paperless Forms” course will be led by Nancy Ing, Food Safety Consultant & Digitalization Specialist at Datahex.
With over 10 years of experience helping food companies implement food safety systems, conducting food safety audits, and leading digitalization projects and training, Nancy is the perfect guide to help your company navigate a paperless future.
Sausage Making I – Fresh Sausage
Date: TBD
Instructor: Stefan Seher
Participants will be introduced to the process of sausage-making, including materials, ingredients and equipment typically used in the meat industry. The course will focus on fresh sausage making, from grinding to stuffing, and will cover all food safety-related aspects through the process. After completing this one-day course, you will be able to:
- Explain the main ingredients used to make fresh sausage and their functionality
- Understand the effect of grinding size on fresh sausage
- Explain quality attributes in fresh sausage
- Describe the types of casings used in fresh sausage making
- Make different types of fresh sausage
Date: TBD
Location: CMIT – 491 Gordon Street, Guelph (University of Guelph)
Cost: MPO Members $425 + HST / Non-members $525 + HST / Students $350 + HST
REGISTER
ABOUT YOUR INSTRUCTOR
Pork Side Processing (Knife Skills II)
Date: TBD
Instructor: Don Cyr
This two day course includes theory and practical components. The course will cover basic meat science, muscle types, bone, and muscle structure. After completing the course, participants will have produced Primal, Sub-Primal and Retail cuts from the side of pork, while practicing safe work procedures and following mandatory food safety requirements.
Date: TBD
Location: CMIT – 491 Gordon Street, Guelph (University of Guelph)
Cost: MPO Members $625 + HST / Non-members $750 + HST / Students $350 + HST
REGISTER
ABOUT YOUR INSTRUCTOR
Instructor: Donald Cyr. Donald has over 40 years of experience in the food service and meat processing industry, holding Journeyman certificates in both Meat Cutting and Culinary Arts as well as a diploma of Food and Nutrition Management. Donald’s teaching career involved instructing both Retail Meat Processing and Culinary Arts with Saskatchewan Polytechnic for twenty years. Donald serves as the current Secretary Treasurer for the Canadian Professional Meat Cutters Association where he also served as President and Vice-President. Donald currently lives in Calgary Alberta where he is a consultant educational meat cutter with Canada Beef.
Cleaning & Sanitation II
Date: TBD
Instructor: Emily Maloney
In this one-day course designed for FSQA Supervisors in meat processing operations, participants will take hands-on training in a real-life meat processing environment. The course will cover microbiology principles, carcass intervention, facility/equipment design and food allergens. It will also provide the principles of how to design a meat plant sanitation program and how to assess, trouble-shoot and implement corrective actions.
Date: TBD
Location: CMIT – 491 Gordon Street, Guelph (University of Guelph)
Cost: MPO Members $375 + HST / Non-members $450 + HST / Students $250 + HST
REGISTER
ABOUT YOUR INSTRUCTOR
Processing a Pork Carcass (Knife Skills II)
Date: TBD
Instructor: Don Cyr
This two-day course includes theory and practical components. The course will cover basic meat science, muscle types, bone, and muscle structure. After completing the course, participants will have produced Primal, Sub-Primal and Retail cuts from the side of pork, while practicing safe work procedures and following mandatory food safety requirements.
Date: TBD
Location: CMIT – 491 Gordon Street, Guelph (University of Guelph)
Cost: MPO Members $625 + HST / Non-members $750 + HST / Students $350 + HST
REGISTER
ABOUT YOUR INSTRUCTOR
Instructor: Donald Cyr. Donald has over 40 years of experience in the food service and meat processing industry, holding Journeyman certificates in both Meat Cutting and Culinary Arts as well as a diploma of Food and Nutrition Management. Donald’s teaching career involved instructing both Retail Meat Processing and Culinary Arts with Saskatchewan Polytechnic for twenty years. Donald serves as the current Secretary Treasurer for the Canadian Professional Meat Cutters Association where he also served as President and Vice-President. Donald currently lives in Calgary Alberta where he is a consultant educational meat cutter with Canada Beef.
Sausage Making II – Curing and Smoking
Date: TBD
Instructor: Don Cyr
In this two-day course, you will study the fundamentals of cured and smoked sausage production. After completing the course, participants will be able to formulate and produce various sausage recipes using common sausage-making equipment, and to monitor smokehouse production while practicing safe work procedures and following mandatory food safety requirements.
Date: TBD
Location: CMIT – 491 Gordon Street, Guelph (University of Guelph)
Cost: MPO Members $575 + HST / Non-members $700 + HST / Students $350 + HST
REGISTER
ABOUT YOUR INSTRUCTOR
Instructor: Donald Cyr. Donald has over 40 years of experience in the food service and meat processing industry, holding Journeyman certificates in both Meat Cutting and Culinary Arts as well as a diploma of Food and Nutrition Management. Donald’s teaching career involved instructing both Retail Meat Processing and Culinary Arts with Saskatchewan Polytechnic for twenty years. Donald serves as the current Secretary Treasurer for the Canadian Professional Meat Cutters Association where he also served as President and Vice-President. Donald currently lives in Calgary Alberta where he is a consultant educational meat cutter with Canada Beef.
Sausage Making I – Fresh Sausage
Date: TBD
Instructor: Stefan Seher
Participants will be introduced to the process of sausage-making, including materials, ingredients and equipment typically used in the meat industry. The course will focus on fresh sausage making, from grinding to stuffing, and will cover all food safety-related aspects through the process. After completing this one-day course, you will be able to:
- Explain the main ingredients used to make fresh sausage and their functionality
- Understand the effect of grinding size on fresh sausage
- Explain quality attributes in fresh sausage
- Describe the types of casings used in fresh sausage making
- Make different types of fresh sausage
Date: TBD
Location: CMIT – 491 Gordon Street, Guelph (University of Guelph)
Cost: MPO Members $425 + HST / Non-members $525 + HST / Students $350 + HST
REGISTER
ABOUT YOUR INSTRUCTOR
The Art & Science of Meat and Poultry Tasting
A Comprehensive Course That Covers Theory to Palate
Date: TBD
Instructor: Angela Aiello
Designed for culinary experts, food & wine enthusiasts, butchers, meat industry professionals, hospitality leaders and more.
After completing this course you will be able to:
- Understand personal taste buds & profiles
- Use a unique language for describing meat texture and flavour
- Understand the various basic cuts and their unique taste profiles
- Describe how cooking styles affect overall taste characteristics
- Upgrade your sales tactics to connect and sell to consumers
- Explain the basics of pairing beef, pork and chicken with wine
Date: TBD
Location: TBD
Cost: MPO Members $395 + HST / Non-members $495 + HST / Students $250 + HST
REGISTER
ABOUT YOUR INSTRUCTOR
Instructor: Angela Aiello. Angela Aiello is an award winning taste professional specializing in the education of wine and food. With a strong and distinguished background in social sciences she has honed her expertise while spending over 20 years in both the hospitality and global wine and beverage industry. For over 10 years Angela has used her extensive experience, research and knowledge as a tool for education. She crafts unique programs to enlighten and progress the world of food and beverage with a teaching style that is approachable and memorable.