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New Program Poises Graduates for Leadership in Meat Industry | |
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From the June 8, 2009 Issue of Agri-News | |
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| | Olds College has recently added a new meat industry management certificate to its curriculum.
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It will be the only true gate-to-plate program of its kind in North America, giving graduates a comprehensive understanding of all aspects of the meat industry from slaughter right through to purchase by the consumer. The certificate will build upon the college's meat processing certificate, which aims to provide superior hands-on training and stringent standards regarding sanitation and food safety.
"Safety is always one of the big issues in the industry," says Brad Mcleod, coordinator of Olds College's meat processing and management programs. "The other big concern is leadership."
According to industry estimates, the meat sector employs approximately 80,000 people in over 1000 Canadian companies, more than forestry and farming combined. Growing by about 6000 positions per year, it is the single largest part of the food manufacturing industry and the demand for qualified, knowledgeable employees is stronger than ever. With domestic hog production growing from 14 million head to 23.4 million between 1990 and 2007, and over three million cattle slaughtered annually, demand for knowledgeable management seems strong.
Graduates of Olds College's meat industry management certificate program can be expected to become industry leaders in food safety, equipped with the skills to provide management and leadership expertise in their places of employment.The program starts up in the spring of 2010 and will be 15 weeks in length.
Contact:
Rick Overwater
Communications Coordinator
Office of Advancement
1-800-661-6537 or 403-507-7717 |
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For more information about the content of this document, contact Lee Anne Bateman.
This document is maintained by Rita Splawinski.
This information published to the web on June 3, 2009.
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