Book
Canadian professional meat cutters : a textbook for industry practitioners and those interested in a career in the meat industry / written by Daniel Westgeest and edited by Kenneth Jakes for the CPMCA.
The Canadian Professional Meat Cutters Association (CPMCA) of Canada developed a training reference manual back in the 1990s for both industry and educational institutions offering entry level and apprenticeship meat related training programs. The demand for reference material has remained strong and has now progressed into this hardcover textbook. Inside you will find an accumulation of many years of practice transformed into print by two of our former professional educators with over 100 years accumulated experience in the Meat Industry. Topic range includes history, professionalism, equipment, meat science, bovine species, pork, lamb, poultry, seafood, sausage making, marketing & merchandising and harvesting. Supporting and supplementing the text is a collection of over 1300 colour images and graphics.
Record details
- ISBN: 9780228801917 (hardcover)
- Physical Description: xxxii, 747 pages : illustrations (chiefly color) ; 29 cm
- Edition: Third edition.
- Publisher: [Victoria, BC] : Tellwell Talent, [2020]
- Copyright: ©2020
Content descriptions
| Bibliography, etc. Note: | Includes bibliographical references and index. |
| Formatted Contents Note: | Introduction to the meat industry -- Professionalism -- Equipment -- Meat science -- Bovine meats -- Pork -- Lamb -- Poultry -- Seafood -- Charcuterie -- Marketing and merchandising -- Harvesting -- Indices. |
Search for related items by subject
| Subject: | Meat cutting > Canada. Meat cutting > Study and teaching. |
| Genre: | Meat industry and trade > Canada. Textbooks. Handbooks and manuals. |
Available copies
- 1 of 1 copy available at Vancouver Community College.
Holds
- 0 current holds with 1 total copy.
Show Only Available Copies
| Location | Call Number / Copy Notes | Barcode | Shelving Location | Circulation Modifier | Holdable? | Status | Due Date | Courses |
|---|---|---|---|---|---|---|---|---|
| Downtown Library | TS 1960 W47 2020 (Text) | 33109010334449 | Stacks | Volume hold | Available | - |
| LDR | 02341nam a2200349 i 4500 | ||
|---|---|---|---|
| 001 | 128759285 | ||
| 003 | SITKA | ||
| 005 | 20240708153529.0 | ||
| 008 | 240705s2020 bcca b 001 0 eng | ||
| 020 | . | ‡a9780228801917 (hardcover) | |
| 035 | . | ‡a(OAUW)571303 | |
| 040 | . | ‡aCaOAUW ‡beng ‡erda ‡cCaOAUW ‡dMUCN | |
| 050 | 1 | 4. | ‡aTS1966.C2 ‡bW478 2020 |
| 082 | 0 | 4. | ‡a664/.90290971 ‡223 |
| 100 | 1 | . | ‡aWestgeest, Daniel. |
| 245 | 1 | 0. | ‡aCanadian professional meat cutters : ‡ba textbook for industry practitioners and those interested in a career in the meat industry / ‡cwritten by Daniel Westgeest and edited by Kenneth Jakes for the CPMCA. |
| 250 | . | ‡aThird edition. | |
| 264 | 1. | ‡a[Victoria, BC] : ‡bTellwell Talent, ‡c[2020] | |
| 264 | 4. | ‡c©2020 | |
| 300 | . | ‡axxxii, 747 pages : ‡billustrations (chiefly color) ; ‡c29 cm | |
| 336 | . | ‡atext ‡btxt ‡2rdacontent | |
| 337 | . | ‡aunmediated ‡bn ‡2rdamedia | |
| 338 | . | ‡avolume ‡bnc ‡2rdacarrier | |
| 504 | . | ‡aIncludes bibliographical references and index. | |
| 505 | 0 | . | ‡aIntroduction to the meat industry -- Professionalism -- Equipment -- Meat science -- Bovine meats -- Pork -- Lamb -- Poultry -- Seafood -- Charcuterie -- Marketing and merchandising -- Harvesting -- Indices. |
| 520 | . | ‡aThe Canadian Professional Meat Cutters Association (CPMCA) of Canada developed a training reference manual back in the 1990s for both industry and educational institutions offering entry level and apprenticeship meat related training programs. The demand for reference material has remained strong and has now progressed into this hardcover textbook. Inside you will find an accumulation of many years of practice transformed into print by two of our former professional educators with over 100 years accumulated experience in the Meat Industry. Topic range includes history, professionalism, equipment, meat science, bovine species, pork, lamb, poultry, seafood, sausage making, marketing & merchandising and harvesting. Supporting and supplementing the text is a collection of over 1300 colour images and graphics. | |
| 650 | 0. | ‡aMeat cutting ‡zCanada. | |
| 650 | 0. | ‡aMeat cutting ‡xStudy and teaching. | |
| 655 | 0. | ‡aMeat industry and trade ‡zCanada. | |
| 655 | 7. | ‡aTextbooks. ‡2lcgft | |
| 655 | 7. | ‡aHandbooks and manuals. ‡2lcgft | |
| 700 | 1 | . | ‡aJakes, Kenneth. |
| 710 | 2 | . | ‡aCanadian Professional Meat Cutters Association. |
| 852 | . | ‡b58500001258714 ‡cTS1966.C2 W478 2020 ‡e279.00 ‡nWH ‡oMTPK ‡q1 | |
| 905 | . | ‡uNA978233 | |
| 901 | . | ‡a128759285 ‡bAUTOGEN ‡c128759285 ‡tbiblio ‡soclc | |
