Culinary Arts Menu
Apprenticeships
Level I
Level I meat cutter apprenticeship
Intake will be February 2026.
Contacts:
- Corey at cdavison@tru.ca for more information
- Apprenticeship Office at apprenticeship@tru.ca
Please complete the expression of interest form to be added to the February 2026 intake list.
Sign up for expression of interest| Meat 2010 | Sanitation, Safety, Refrigeration, Equipment and Hand Tools |
| Meat 2020 | Beef and Veal Processing - Variety Meat, Inspection and Grading |
| Meat 2030 | Meat Science Level I |
| Meat 2040 | Pork Processing, Inspection and Grading |
| Meat 2050 | Lamb Processing, Inspection and Grading |
| Meat 2060 | Poultry Processing, Inspection and Grading |
| Meat 2070 | Seafood Processing Level I |
| Meat 2080 | Product Identification and Nomenclature |
| Meat 2090 | Value Added Processing — Bacon and Ham Curing, Tumbled Products, Jerky, Cordon Blue and Cutlets |
| Meat 2100 | Meat Packaging |
| Meat 2110 | Meat Cooking |
| Meat 2120 | Customer Service Practices |
| Meat 2130 | Business Related Math |
Level II
Level II meat cutter apprenticeship
Feb. 24, 2025 - March 22, 2025
Contacts:
- Corey at cdavison@tru.ca for more information
- Apprenticeship Office at apprenticeship@tru.ca
| Meat 3010 | Sanitation, Safety, Refrigeration, Equipment and Hand Tools - Sanitation, Safety, Refrigeration, Equipment and Tools, Lab Clean-up, Customer Service I |
| Meat 3020 | Beef Processing and Veal Processing — Variety Meat, Inspection and Grading, Beef Front and Hind, Veal |
| Meat 3030 | Meat Science Level II — Meat Science 1 and 2 |
| Meat 3040 | Pork Processing — Pork Inspection and Grading |
| Meat 3050 | Lamb Processing — Lamb Inspection and Grading |
| Meat 3060 | Poultry Processing — Poultry Inspection and Grading |
| Meat 3070 | Seafood Processing Level II — Seafood Levels 1 and 2 |
| Meat 3080 | Product Identification and Nomenclature Level II — Product Labelling and Nomenclature 1 and 2 |
| Meat 3090 | Value Added Processing Level II — Bacon and Ham Curing — Tumbled Products — Jerky Processing — Fresh Sausage Processing: casings, spices, spice history, non-meat ingredients, pH value, cured products process, sausage history — Cordon Blue and Cutlets |
| Meat 3100 | Meat Packaging |
| Meat 3110 | Meat Nutrition Level II — Level 1 Cooking |
| Meat 3120 | Customer Service Practices Level II — Customer Service Level 1, Meat Case Service and Up Selling, Employment Search |
| Meat 3130 | Business Related Math Level II — Level 1 Review |
