Unique to North America, this program will provide you with industry focused instruction from the National Meat Training Centre at Olds College of Agriculture & Technology, where you will be given training on meat processing — from slaughter to retail.
During this fast-paced 15-week program, all students will take a common set of four courses and then select a fifth course from the two areas of study below:
Livestock SlaughterThrough guided instruction and on-site applications, students will perform and/or observe humane slaughter of selected livestock species to meet industry and regulatory inspection requirements. |
Full Service & Retail Meat CuttingStudents will gain practical skills in meat cutting, merchandising and marketing through the management of a service case and advanced merchandising techniques while working at Olds College’s Retail Meat Store. |
Upon successful completion of this program, graduates will receive a certificate in Meat Processing, with the option to specialize in Livestock Slaughter or Full Service and Retail Meat Cutting.
Transfer Options: Olds College of Agriculture & Technology has developed agreements with other educational institutions to allow for transition to Olds College, or to another institution to continue your education. Articulations & Agreements
Out of Province Applicants: Please refer to the Provincial Equivalency Chart for course equivalencies.
International Applicants: Olds College welcomes applications from International Applicants and those who have completed their high school education outside of Canada. Please note: it is still necessary to meet all of the noted admission requirements, including English Language Proficiency.
| Year | Tuition | Fees | Books & Supplies | Estimated Total |
|---|---|---|---|---|
| Year 1 | $3,100.00 | $1,000.00 | $1,100.00 | $5,200.00 |
Olds College offers two residence options — Centennial Village and College Courts. Students living on campus are required to choose a meal plan. Housing and meal plan costs are based on the full academic year (September to April), but students in single-term programs will only pay for the corresponding term.
For more details, visit Dining at Olds College and Campus Housing.
For course descriptions and requisites, view the Academic Calendar.
Academic Calendar: Meat Processing
Olds College of Agriculture & Technology offers over 450 awards, valued at $500,000+ in scholarships, bursaries and prizes. Thanks to our industry partners, alumni, and friends of Olds College we are fortunate to offer a generous student awards program to students.
For additional information on scholarships, bursaries and prizes at Olds College, visit Scholarships & Awards
For information on how to apply for government student loans, financial aid or for help with financial planning, visit our Student Funding page.
Entrance awards range from $250 - $1,500 for students applying for the upcoming academic year and have paid the tuition deposit by the deadline.
Awards are selected randomly from those that have applied and qualify based on the criteria.
Award will be applied as a tuition credit to the student's account after the add/drop course deadline, confirming full-time attendance.
Our graduates are highly sought after, thanks to our strong industry partnerships and hands-on training. Opportunities include, but are not limited to:
Visit ALIS - Occupational Profiles to discover current wages, industry trends, and more about your future job.
Find out when your term start and end dates are, so that you know when you are expected to be in attendance. For more information, please review the Program Dates & Fee Schedule.
You will be registered into your classes automatically. This will happen approximately 1 month prior to the start-date for your program. You will be notified once you have been timetabled into your courses. You will be able to see your class schedule in your My Olds College account. If you need to make any changes to your class registration, please contact the Office of the Registrar.
It is strongly recommended that you come to Olds College of Agriculture & Technology with the following technology:
As part of your student accounts, all students have access to Office 365 for the duration of their time with Olds College. To access this you just need to follow these steps:
Required items to purchase before your program start:
Required items to be ordered once you are at Olds College:
These supplies are specially ordered in and will be available within the second week or so of the program. If you have worked in the meat processing industry before and have some of the above mentioned supplies, please bring them along but do not purchase them as we are able to purchase supplies at a reduced cost.
Information on other required textbooks and any further supplies will be provided as you attend each class. All books and supplies will be available during the first few weeks of classes in the Olds College Campus Store.
The Meat Processing Certificate program is an intense program for scheduling, where students need to be available (on campus) for classes and laboratory participation Monday to Friday from 8 a.m. to 5 p.m. (approximately). As part of the program you will participate in set-up and clean-up requirements assigned outside of the class time. More information will be provided on the first day of classes.
Connect directly with the recruitment team at Olds College to get personalized support as you explore your pathway to post-secondary study. Whether you have questions about programs, admission requirements, campus life or next steps in your application journey, our recruitment specialists are here to help you make informed decisions and plan with confidence.
Office of the Registrar
For any inquiries about the program of study, email apotrie@oldscollege.ca
Students choose between two specializations: Livestock Slaughter, focusing on humane slaughter and regulatory compliance; or Full-Service and Retail Meat Cutting, focusing on meat cutting, merchandising, and retail meat-case operations.
The program runs 15 weeks. Intake occurs multiple times per year — January, May, and September.
Graduates can work as meat cutters, butchers, value-added meat processors, sausage makers, or retail meat-store staff.
Applications for 2027-28 open Oct. 1, 2026, 9 a.m.
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