Canada Beef Award in Partnership with CPMCA

Two awards are presented annually. Recipients must, at the time of selection:

• be a full-time student completing the Professional Butchery Techniques Accelerated or Professional Butchery Techniques program
• have demonstrated excellence in the Meat Practicum 1 – Beef & Pork course
• demonstrate leadership skills and an interest in pursuing a career in the beef sector
• have maintained a minimum GPA of 3.0 (cumulative)

No application required. Recipient(s) will be notified by email if selected to receive this award.