Food Processing

Basic First Aid & CPR techniques taught in an interactive environment for individuals and employees who want an overview of First Aid & CPR in the workplace or home. The course covers skills needed to recognize, prevent and respond to cardiovascular emergences for Adults, CPR and other topics such as choking, airway and breathing emergencies, and prevention of disease transmission. This course meets the minimum regulations for Workplace Health & Safety for Basic First Aid. Participants who meet the required standard receive a nationally recognized certification that is valid for three years. Textbook included in cost of tuition.

This course includes beef and veal carcass breaking procedures, producing primal, secondary, fabricated, retail, and value-added
products, grading, inspection, product identification, costing and wrapping.

This course provides daily EAL instruction, with focus on introducing and reinforcing retail meat processing and workplace vocabulary for the unit; strengthening oral and verbal comprehension and communication; strengthening workplace proficiency in reading and writing.

This course includes production and processing of common cured and smoked varieties of sausages, bacons, hams, other smoked or cured products, packaging, wrapping, and costing.

This awareness seminar is provided by the City of Brandon Fire Department. Participants learn to identify various fire types and understand their individual characteristics. Fire hazard identification and fire safety procedures are demonstrated in relation to food service operations. Participants learn the functions of a fire extinguisher, coupled with a practical learning exercise demonstrating proper handling and extinguishing techniques.

This seminar, delivered by Manitoba Health, is a must for owners, managers, supervisors, chefs, cooks, and other personnel responsible for purchasing, handling, preparing and serving food. FoodSafe is a nationally-recognized seminar that addresses the relationship between microbiology and food-borne illness, safe food handling, personal hygiene habits, effective cleaning and sanitizing of equipment and utensils, and measures to ensure a clean, safe food service operation. Participants who pass the examination receive a nationally-recognized certificate which is valid for five years.

This course includes nutritional value of meat products, muscle types and composition, cooking of raw meats, cooking methods
for different muscle groups, and advising consumers on cooking various meat products.

This course includes identification and production of primal, sub-primal, retail and value added cuts from Canadian lamb and goat, with study of common species of seafood. It includes lamb carcass breaking, merchandising, grading and specification, and retail wrapping and pricing of lamb, goat and seafood products.

This course includes breaking down pork carcasses into primal and sub-primal cuts, grading, preparing, packaging, and costing retail pork products. The course content about breaking carcasses specifically goes through the distinction between International cuts. Practical work breaking carcasses could happen on practicum since the program does not include bringing carcasses on site.

In this course, students learn how to process primarl cuts of pork using the various international carcass breaking styles.

This course includes common poultry species, producing fabricated, retail, and value-added poultry products, grading wrapping,
and costing products.

The practicum component of the course develops employability and trade-specific skills in either the wholesale or the retail meat-cutting environment.

Prerequisites: HLTH-0030 1st Aid Emergency; COOK-0014 FoodSafe 1; HLTH-0047 WHMIS 1
This course includes procedures related to safety, sanitation, tools and equipment in a professional meat-cutting environment. It includes handling of workplace hazardous materials. Students learn how to prepare safe, sanitary food products while properly utilizing tools and equipment of the trade. Certification would be included in this course.

This course includes history of sausage manufacturing, spices, equipment and safety, diseases associated with sausage manufacturing, formulating, mixing, stuffing, packaging, and pricing.

This course integrates elements of student orientation including familiarization with college policies and improves the students’
ability to navigate the college experience and environment. This course also offers the learner an opportunity to learn and
practice the essential study skills needed to thrive in a Canadian post-secondary program of study. The course covers topics such
as success in online learning, time management strategies, communication skills, test taking strategies, academic integrity, and
information literacy, among others. Students must pass this introductory course to progress in the program.

This course includes content related to identifying methods and ingredients used in making value-added meat products. Production of value-added pork, beef, and poultry products is also included.

If you work in the proximity of hazardous materials, this awareness course is for you. As an introduction to Workplace Hazardous Materials Information System (WHMIS), this course covers safe work habits with hazardous materials, Material Safety Data Sheets (MSDS), and labelling of hazardous materials. This course is presented in a straightforward, non-technical manner.

Basic First Aid & CPR techniques taught in an interactive environment for individuals and employees who want an overview of First Aid & CPR in the workplace or home. The course covers skills needed to recognize, prevent and respond to cardiovascular emergences for Adults, CPR and other topics such as choking, airway and breathing emergencies, and prevention of disease transmission. This course meets the minimum regulations for Workplace Health & Safety for Basic First Aid. Participants who meet the required standard receive a nationally recognized certification that is valid for three years. Textbook included in cost of tuition.

This course includes beef and veal carcass breaking procedures, producing primal, secondary, fabricated, retail, and value-added
products, grading, inspection, product identification, costing and wrapping.

This course is designed to assist international students to transition into, and succeed in, the diverse Canadian workplace. Cultural values and expectations in a professional environment are examined through a variety of methods. Students will explore the variety of cultures in Canada, including those of Indigeneous peoples. The possible effects of culture on the various roles and the scope of practice in their field of study are explored. Strategies to uccessfully begin a new job, to create effective working realtionships and to resolve conflict are discussed and practiced. Interpersonal and inter-professional communciation is reviewed. The importance of concepts such as non-verbal communicaton, personal and professional etiquette and working as
part of a team are emphasized. Students must pass this introductory course to progress in the program.

This course provides daily EAL instruction, with focus on introducing and reinforcing retail meat processing and workplace vocabulary for the unit; strengthening oral and verbal comprehension and communication; strengthening workplace proficiency in reading and writing.

This course includes production and processing of common cured and smoked varieties of sausages, bacons, hams, other smoked or cured products, packaging, wrapping, and costing.

This awareness seminar is provided by the City of Brandon Fire Department. Participants learn to identify various fire types and understand their individual characteristics. Fire hazard identification and fire safety procedures are demonstrated in relation to food service operations. Participants learn the functions of a fire extinguisher, coupled with a practical learning exercise demonstrating proper handling and extinguishing techniques.

This seminar, delivered by Manitoba Health, is a must for owners, managers, supervisors, chefs, cooks, and other personnel responsible for purchasing, handling, preparing and serving food. FoodSafe is a nationally-recognized seminar that addresses the relationship between microbiology and food-borne illness, safe food handling, personal hygiene habits, effective cleaning and sanitizing of equipment and utensils, and measures to ensure a clean, safe food service operation. Participants who pass the examination receive a nationally-recognized certificate which is valid for five years.

This course includes nutritional value of meat products, muscle types and composition, cooking of raw meats, cooking methods
for different muscle groups, and advising consumers on cooking various meat products.

This course includes identification and production of primal, sub-primal, retail and value added cuts from Canadian lamb and goat, with study of common species of seafood. It includes lamb carcass breaking, merchandising, grading and specification, and retail wrapping and pricing of lamb, goat and seafood products.

This course includes breaking down pork carcasses into primal and sub-primal cuts, grading, preparing, packaging, and costing retail pork products. The course content about breaking carcasses specifically goes through the distinction between International cuts. Practical work breaking carcasses could happen on practicum since the program does not include bringing carcasses on site.

In this course, students learn how to process primarl cuts of pork using the various international carcass breaking styles.

This course includes common poultry species, producing fabricated, retail, and value-added poultry products, grading wrapping,
and costing products.

The practicum component of the course develops employability and trade-specific skills in either the wholesale or the retail meat-cutting environment.

Prerequisites: HLTH-0030 1st Aid Emergency; COOK-0014 FoodSafe 1; HLTH-0047 WHMIS 1
This course includes procedures related to safety, sanitation, tools and equipment in a professional meat-cutting environment. It includes handling of workplace hazardous materials. Students learn how to prepare safe, sanitary food products while properly utilizing tools and equipment of the trade. Certification would be included in this course.

This course includes history of sausage manufacturing, spices, equipment and safety, diseases associated with sausage manufacturing, formulating, mixing, stuffing, packaging, and pricing.

This course offers students an opportunity to apply the knowledge that they have acquired in previous courses. Learners will demonstrate research skills and the ability to cite sources. They will participate in case scenarios, using industry terminology, that utilize numeracy skills and problem based learning techniques to foster deep understanding of good client/customer service. Students must pass this introductory course to progress in the program.

This course integrates elements of student orientation including familiarization with college policies and improves the students’
ability to navigate the college experience and environment. This course also offers the learner an opportunity to learn and
practice the essential study skills needed to thrive in a Canadian post-secondary program of study. The course covers topics such
as success in online learning, time management strategies, communication skills, test taking strategies, academic integrity, and
information literacy, among others. Students must pass this introductory course to progress in the program.

This course includes content related to identifying methods and ingredients used in making value-added meat products. Production of value-added pork, beef, and poultry products is also included.

If you work in the proximity of hazardous materials, this awareness course is for you. As an introduction to Workplace Hazardous Materials Information System (WHMIS), this course covers safe work habits with hazardous materials, Material Safety Data Sheets (MSDS), and labelling of hazardous materials. This course is presented in a straightforward, non-technical manner.

This course is designed to provide international students with the communication skills required to transition successfully into the Canadian workplace. It will prepare learners to utilize effective communication skills both personally and professionally. Students will use a broad range of activities to develop proficiency in industry terminology, explore scenarios from the field, develop critical thinking skills, and develop effective strategies to enhance their skills in writing and oral communication. Students must pass this introductory course to progress in the program.