The Meat Operations and Management program provides students with the comprehensive theoretical and practical knowledge of meat handling, processing, sanitation and management skills required for entry into Alberta's rapidly growing retail meat cutting trade. Students receive extensive hands on training in the preparation of beef, pork, poultry, and fish in accordance to the retail meat industry's standards. Demonstrations will be used to introduce students to the preparation of veal and lamb. The Meat Operations and Management program is 15 weeks in length with an additional four-week practicum.

Graduates find work as meat cutters, managers and merchandisers.