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 Luis Garcia for further information.
Knife Skills III – Beef Carcass Processing
January 9-10, 2024
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 Front and Hind Quarters of beef, while practicing safe work procedures and following mandatory food safety requirements.
Date: January 9-10, 2024
Location: CMIT – 491 Gordon Street, Guelph (University of Guelph)
Cost: MPO members $625 + HST / Non-members $750 + 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.
Knife Skills I
January 19, 2024
Instructor: Jim Reynolds – Perimeter Foods
In this course, participants will be introduced to safe practices in knife sharpening. We will review the equipment utilized in the meat cutting industry, personal protective equipment, and best sharpening practices. This course will help experienced butchers polish their skills and refine their craft and will cover everything you need to know to begin a career in meat cutting.
After completing this 3-hour course, you will be able to:
• Describe the different materials used to manufacture knives
• Understand how the different materials impact how you can sharpen your knife and keep it sharp
• Describe the different types of knives and their uses
• Sharpen different types of knives following a safe and effective procedure
Date: January 19, 2024
Location: CMIT – 491 Gordon Street, Guelph (University of Guelph)
Cost: MPO members $225 + HST / Non-members $275 + HST
REGISTER
ABOUT YOUR INSTRUCTOR
Instructor: Jim Reynolds. Jim Reynolds principal at Perimeter Foods and founder of Bruce County Butcher brand is the culmination of 40 plus years in the meat business. Jim completed an apprenticeship in retail meat cutting learning the industry from the woodchips on the floor up, making sausage, smoked sausage, potato sausage, headcheese and bologna rings to name a few. From his time at Benders, Jim had the opportunity to work in many different areas of the meat business from being a Store Manager at Loeb Provigo, to being responsible for the profitability of the meat departments of Oshawa Foods banners (Foods City, IGA, Price Choppers, and Food Towns) as the Oshawa Foods Meat Department Merchandising Manager.
In 1995, Jim was added to the staff of The Beef Information Centre as the Retail Merchandising Manager / New Product Development Manager where he was able to work with all Retail Grocery Banners (national, regional, Independents) as well as all Abattoirs in Canada. With respect to new product development, Jim also worked with most of the national Food Service Banners in Canada. Some of the projects Jim worked on at that time were Lou’s, Beef Made Easy, 44th St, Eat Me (Maple leaf snack item), as well as the introduction of beef brands Beef Beyond Belief (A&P) and Atlantic Tender Classic Beef (Atlantic Co-op) Ontario Corn Feed to name a few.
Knife Skills I
January 26, 2024
Instructor: Jim Reynolds – Perimeter Foods
In this course, participants will be introduced to safe practices in knife sharpening. We will review the equipment utilized in the meat cutting industry, personal protective equipment, and best sharpening practices. This course will help experienced butchers polish their skills and refine their craft and will cover everything you need to know to begin a career in meat cutting.
After completing this 3-hour course, you will be able to:
• Describe the different materials used to manufacture knives
• Understand how the different materials impact how you can sharpen your knife and keep it sharp
• Describe the different types of knives and their uses
• Sharpen different types of knives following a safe and effective procedure
Date: January 26, 2024
Location: CMIT – 491 Gordon Street, Guelph (University of Guelph)
Cost: MPO members $225 + HST / Non-members $275 + HST
REGISTER
ABOUT YOUR INSTRUCTOR
Instructor: Jim Reynolds. Jim Reynolds principal at Perimeter Foods and founder of Bruce County Butcher brand is the culmination of 40 plus years in the meat business. Jim completed an apprenticeship in retail meat cutting learning the industry from the woodchips on the floor up, making sausage, smoked sausage, potato sausage, headcheese and bologna rings to name a few. From his time at Benders, Jim had the opportunity to work in many different areas of the meat business from being a Store Manager at Loeb Provigo, to being responsible for the profitability of the meat departments of Oshawa Foods banners (Foods City, IGA, Price Choppers, and Food Towns) as the Oshawa Foods Meat Department Merchandising Manager.
In 1995, Jim was added to the staff of The Beef Information Centre as the Retail Merchandising Manager / New Product Development Manager where he was able to work with all Retail Grocery Banners (national, regional, Independents) as well as all Abattoirs in Canada. With respect to new product development, Jim also worked with most of the national Food Service Banners in Canada. Some of the projects Jim worked on at that time were Lou’s, Beef Made Easy, 44th St, Eat Me (Maple leaf snack item), as well as the introduction of beef brands Beef Beyond Belief (A&P) and Atlantic Tender Classic Beef (Atlantic Co-op) Ontario Corn Feed to name a few.
The Art & Science of Meat and Poultry Tasting
A Comprehensive Course That Covers Theory to Palate
February 1, 2024
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: February 1, 2024
Location: Woodward Meat Purveyors, Oakville
Cost: Early bird $495 (After Jan. 8th $595)
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.
Sausage Making II – Curing and Smoking
February 6-7, 2024
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: February 6-7, 2024
Location: CMIT – 491 Gordon Street, Guelph (University of Guelph)
Cost: MPO members $575 + HST / Non-members $700 + 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
March 7, 2024
Participants will be introduced to the process of sausage making, including materials, ingredients and equipment typically utilized 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 1 full 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: March 7, 2024
Location: CMIT – 491 Gordon Street, Guelph (University of Guelph)
Cost: MPO members $425 + HST / Non-members $525 + HST
REGISTER