Practical,
on-the-job
digital training
Canada Beef Performs Newsletter
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The Certified Canadian Beef Training Program equips foodservice professionals—managers, chefs, kitchen staff, and servers—with practical, on-the-job training to strengthen their skills, elevate product knowledge, and deliver exceptional dining experiences.
This flexible online program supports different learning styles and focuses on real-world applications to help participants grow their expertise and knowledge. Discover the essential topics covered in the training program and take the next step in your professional development.
Core Modules
Module 1
Canadian Beef Advantage
Pillar 1
Animal
Health
Pillar 2
Food
Safety
Pillar 3
Grading
Standards
Pillar 4
Beef
Quality
This module empowers participants with valuable insights into the critical factors that guarantee the quality and safety of Canadian beef, including animal health, food safety, grading standards, and beef quality. At the end of each learning pillar, you’ll have the opportunity to assess your understanding through a quiz, reinforcing key concepts and ensuring you’re ready to apply your knowledge.
Module 2
Beef Quality Grading
How is Canadian Beef Graded?
Why is Quality Grading Important
Which Steak Would You Buy?
Characteristics that Influence Beef Quality
How Beef is Graded in Canada
Why is Marbling Important?
Branded Programs
Utilizing Canada Beef Grades
This module provides participants with essential knowledge of Canadian beef grading, including how grading is performed, the importance of marbling, key quality indicators, and how grades influence purchasing decisions and branded programs. Each section ends with a quiz to reinforce key concepts and ensure participants are prepared to apply grading knowledge confidently in a variety of settings.
Module 3
Primals and Subprimals
Breaking Down
the Carcass
Understanding
the Primals
The
Subprimals
This module equips participants with essential knowledge of beef carcass breakdown, focusing on the identification and understanding of forequarter and hindquarter sections, primals, and their corresponding subprimals. Each section ends with a quiz to reinforce key concepts and ensure participants are prepared to apply this knowledge accurately in the workplace.
Module 4
Farm to Fork
Cow-Calf
Operations
Canadian
Beef Feeding
Operations
Canadian Beef
Processing Plant
This module equips participants with foundational knowledge of the Canadian beef production system, including the roles and practices within cow-calf operations, feeding operations, and processing plants.
Each section ends with a quiz to reinforce key concepts and ensure participants are prepared to understand and communicate how Canadian beef is raised and processed.
Module 5
Sustainability
Guardians of
the Grasslands
Beef & the
Environment
Environmental
Practices
Progress in
Canadian Beef
Sustainability
Adding Value
to Canadian
Communities
Additional
Resources
This module provides participants with a comprehensive understanding of the industry practices that contribute to the sustainability of the Canadian beef sector. Each section, beginning with the Guardians of the Grasslands video, ends with a quiz to reinforce key concepts and ensure participants are prepared to speak confidently about the role of beef in supporting environmental and economic sustainability.
OPTIONAL MODULES
There are three optional modules for the Foodservice CCBTP.
Two are targeted towards Back-of-House (BoH) operations, while one is focused on Front-of-House (FoH) operations.
Module 6 
Food Safety and Handling
Key food safety tips for proper beef handling
and preparation
This module focuses on the importance of food safety and handling processes, with a focus on how to handle Canadian beef while maintaining the highest food safety standards. It ends with a quiz to reinforce key concepts and ensure participants can implement best practices in the workplace.
Module 7
Prepping and Cooking
Grilling
Broiling
Stewing/Braising
Oven Roasting
Essential tips for prepping and cooking beef safely and effectively
This module provides a comprehensive overview of the most common cooking methods used in professional kitchens, while exploring how the correct cooking technique enhances flavour, tenderness, and juiciness across a variety of menu applications. It ends with a quiz to reinforce key concepts and ensure participants understand how to deliver Canadian beef dishes that meet guest expectations consistently.
Module 8 
Beverage Pairing
Pair Canadian beef with beverages to boost flavour and enjoyment
This module offers practical insights into aligning Canadian beef dishes with complementary beverages (alcoholic and non-alcoholic) to enhance guest satisfaction and increase check averages. It ends with a quiz to reinforce key concepts and ensure participants can establish complementary flavour pairings.