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Meat Processing: Getting Started

Techniques for professional meat cutting, trimming, boning, breaking, wrapping, sausage-making and curing with professional sanitation and food safety applications, including HACCP.

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24 hour Computer Lab and Quiet Study are open for all Olds College students who have an RFID-enabled student ID card. If your card does not unlock the door, please see the Service Desk during open hours

Library Summer Hours

Monday-Friday 8:00 a.m. to 4:30 p.m.