For recent Spruce View High School graduates Myles Nylund and Cole Smith, agriculture has always been part of life. But it was through the Meat Cutting Certificate at Olds College of Agriculture & Technology that they discovered how to turn that interest into a career.
As Dual Credit students through Chinook's Edge School Division, the pair completed the four-month certificate while still in high school, gaining hands-on experience, industry knowledge and practical skills that have already opened doors to employment.
Although they enrolled in the same program, each arrived with different goals. Nylund, who grew up around livestock, wanted to learn how to process animals from start to finish and develop skills he could use both at home and in his future career.
"Because we raise animals, learning how to take them from the farm to the freezer just made sense," he said. "This program gave me practical skills I can use at home and in my career."
For Smith, the program revealed a career path he hadn't considered. Originally planning to continue working in logging after high school, he discovered a passion for meat cutting that changed his plans entirely.
"I originally thought I would continue logging, but this program completely changed my career path," Smith said. "I've learned so much, and now I'll be working full-time as a butcher after graduation."
Throughout the program, both students were surprised by the depth of the trade. Smith gained an appreciation for the precision required, the importance of food safety and the discipline behind every aspect of meat processing, while Nylund discovered a wider range of career opportunities than he had expected. By the time they completed the certificate, both had strengthened their technical skills, built confidence and secured opportunities to continue working in the industry.
Instructor Ammon Potrie has watched many students experience similar transformations.
"These students are the future of the meat industry," Potrie said. "It's rewarding to watch them build confidence, develop their skills and discover a career they enjoy. The hands-on experience they receive here gives them a strong foundation before entering industry."
Potrie said students enter the program with a variety of backgrounds and experience levels. Still, the supportive learning environment allows them to build both technical ability and confidence before stepping into the workforce. By encouraging students to ask questions, learn from mistakes and develop industry best practices, the program helps prepare graduates for successful careers in Alberta's growing meat-processing sector.
For Nylund and Smith, the Dual Credit experience did more than provide college credits before graduation — it gave them a clearer vision of their future. What began as an opportunity to explore a skilled trade became a direct pathway to employment, demonstrating the value of hands-on learning and the opportunities available through partnerships between Olds College and local school divisions.
Smith encourages future students to make the most of every opportunity.
"Work hard," he says. "The program moves quickly, and there's a lot to learn. Take advantage of every opportunity."
For both graduates, that commitment has already paid off. Before receiving their high school diplomas, they’ve already taken the first steps toward rewarding careers in an essential industry.