Canada Beef Award in Partnership with CPMCA

Full-time student completing the final level of the *Professional Butchery Techniques program
*Demonstrated excellence in the Meat Practicum 1 – Beef and Pork course
*Demonstrates leadership skills and an interest in pursuing a career in the beef sector
*Minimum GPA of 3.0 (cumulative)

School of Tourism, Hospitality and Culinary Arts