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 Canada Beef builds programming to support skills training for industry Canada Beef is doing its part to address chronic workforce shortages in Canadian agriculture through skills training at post-secondary institutions focused on excellence. The Canadian Beef Centre of Excellence (CBCE) is working with post-secondary institutions across Canada to establish awards for culinary excellence, as part of new culinary training programming to support skills training for industry. CBCE Executive Director Mathieu Paré said the centre’s expertise in technical resource development and creation of video training tools for web delivery is invaluable in creating programming that promotes culinary excellence and drives interest in enrollment at Canadian vocational institutions that teach butchery and culinary arts. “Canada’s foodservice and hospitality sector faces unprecedented challenges as we emerge from the pandemic,” he said. “Quality training opportunities for the next generations of culinary professionals is a foundational need for our industry. Working with Canada’s academic institutions to nurture and grow this talent is our focus.” The Canada Beef Award for Culinary Excellence will recognize top-performing students who demonstrate strength in beef butchery and cookery, passion for local ingredients and support for local producers, and who recognize the importance of Canadian beef in professional cooking. Paré said the outreach opens the door for the CBCE to engage with academic institutions across Canada and an opportunity to share CBCE online training tools and further develop resources to meet their needs. CBCE training videos are in use across Canada as instructors leverage CBCE beef cutting and culinary videos in online classrooms. The CBCE video tools keep students engaged in web-based training formats and help instructors prepare students for meat cutting labs or cooking skills training. “The videos help to deliver the knowledge and skills students need and makes them better prepared to work with beef cuts, hands-on,” Paré said. The shortage of culinary professionals and butchers and retail meat cutters has affected the foodservice sector. With an estimated immediate need for 1,000 workers to fill positions that are currently vacant, the Canadian Meat Council is cautioning that the shortage of workers is limiting the growth of the industry and restricting the economies of rural municipalities. The CBCE’s effort is one of two responses to workforce shortages. As noted in the November issue of Canada Beef Performs, the Channel Marketing team has launched a retail meat cutting skills program in coordination with vocational institutions and the Canadian Professional Meat Cutters Association. The culinary awards will be administered through student awards offices at vocational training institutions across Canada. Recipient criteria will be dependant on a mix of academic performance, leadership and financial need. The awards will be in place for 2022 intakes. Canada Beef Award for Culinary Excellence (Established) SAIT NAIT Saskatchewan Polytechnic Holland College, The Culinary Institute of Canada (PEI) Canada Beef Award for Culinary Excellence (In the works) Niagara College, Canadian Food and Wine Institute Red River College (MB) Back to main page  Canadian Beef Centre of Excellence Chef Mathieu Paré and Chef Cameron Pappel |
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