Professional Butchery Techniques

Courses

Professional Butchery Techniques-2024/2025

Level 1
Take all of the following Mandatory Courses:
SFTY-1071Safe Work Practices2
In this course, students will be introduced to occupational health and safety practices. Students will study equipment utilized in the meat cutting industry personal protective equipment, current workplace legislation, and best practices in occupational health and safety.
WRIT-1042Reason & Writing 1-Tourism/Hospitality3
This course will introduce tourism and hospitality students to essential principles of reading, writing, and reasoning at the postsecondary level. Students will identify, summarize, analyze, and evaluate multiple short readings and write persuasive response essays to develop their vocabulary, comprehension, grammar, and critical thinking.
FDMG-1131Nomenclature & Labelling2
In this course the students will demonstrate an understanding of food labelling, nomenclature, and regulations and policies which apply to statements and claims made for foods. The most recent CFIA food labelling requirements will be used.
FDMG-1127Meat Cutting Practicum 12
This course provides hands-on training in the identification and processing of primal, sub primal, and fabricated cuts of Beef and Pork. The content includes demonstrations on the safe operation of both hand tools and power equipment necessary to meat cutting. The course includes the industry-standard breakdown and packaging of Beef.
FDMG-1128Meat Cutting Practicum 22
This course provides hands-on training in the identification and processing of primal, sub primal and fabricated cuts of lamb and poultry. The course includes the industry-standard breakdown and packaging of both lamb and poultry.
FDMG-1129Meat Cookery2
The student will be instructed on all the fundamental cooking methods, terms, and basic preparation of meat. It is an opportunity to learn the proper preparation methods for specific cuts of meat in a professional setting and to be familiar enough with them to inform customers about safe and flavourful cooking methods.
FDMG-1130Retail Meat Operations 12
Students will operate a retail meat counter that is in compliance with government legislation. The course will provide an opportunity for the student to manage meat and value-added products via marketing, merchandising. packaging and labeling, with a strong focus on customer service skills.

Level 2
Take all of the following Mandatory Courses:
FDMG-1126Meat Science2
Students will study the composition, nutritional value, and wholesomeness of meat products. Key quality attributes, consumer acceptability and the effects of external factors on meat quality will also be taught.
MATH-1210Math for Hospitality2
This course provides students with a review of basic and essential arithmetic and algebraic skills providing mathematical tools and concepts needed for a career in the hospitality industry. Topics include fractions, decimals and percentages, conversions between metric and imperial measurements and algebraic competency applicable to the travel, hospitality and culinary services.
MKTG-1108Marketing & Industry Trends3
In this course, students will learn how to market meat products with a farm to table philosophy and a focus on environmental sustainability and the social responsibility of meat production. Current and potential future impacts of emerging and evolving trends in the meat industry will be explored. The student will gain insight into how the meat industry is coping with disruptions, changes and examine opportunities for new and emerging trends.
BUSI-1190Business Foundations2
This course focuses on business operations of the meat industry. Running a successful meat business and entrepreneurial skills will be the focus of the course, with a strong emphasis on purchasing, marketing, merchandising, and inventory management. Students will be given an opportunity to apply this theoretical knowledge to the Retail Meat Operations 2 practicum.
FDMG-1132Meat Cutting Practicum 32
This course provides hands-on training in the identification and processing of primal, sub primal, and fabricated cuts of Beef, pork, Lamb, and Poultry. The course includes the industry-standard breakdown and packaging of Beef, pork, Lamb, and Poultry.
FDMG-1133Meat Processing Practicum2
This course provides hands-on training in the processing of meat cuts into further processed meat products such as sausages, hams, and bacon.
FDMG-1134Retail Meat Operations 22
Students will continue to operate a retail meat counter that is in compliance with government legislation. The course will provide an opportunity to engage with retail meat operations at a more advanced level, including exploration of the application of the theories learned in the Business Foundations course.

Program Residency
Students Must Complete a Minimum of 8 credits in the Program
at Fanshawe to meet the Program Residency requirement and
Graduate from this Program.

Contact/Questions