Quote:
Originally Posted by Grizzly Adams
Personal observation from dealing with the retail store. good start, but very basic, You'll never run a gourmet deli by just doing their course.
Grizz
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Not true.
I graduated back in 2005 and one particular class mate with no previous experience in meats opened up a beef jerky company after graduating and has taken (or is soon to be taking it) to a federally inspected and approved product to sell outside of Alberta.
Many of the Graduates from the course have opened their own shops or taken over butcher shops. In fact there is a couple who just finished the course in the last year or so, i believe, that has opened a full scale butcher shop (minus slaughter) in Sylvan Lake.
It's not as basic a course as you think. It totally depends on where you want to end up in the business.
AS a former Grad of this program I would recommend taking it from Olds over NAIT or SAIT.