• Become a butcher with this one-year certificate program! - 2020/2021

    Canada's butchery industry is on the rise and this program will give you all the expertise needed to become a butcher and hit the ground running. You'll build skills in meat processing, product packaging, professional safety standards and customer service, taught by faculty with years of experience in the art of butchery.

    Meat cutting is a unique, specialized and highly in-demand trade that offers plenty of job opportunities upon graduating. Jobs include retail or wholesale butchers, industrial butchers and meat cutters, poultry preparers, ham cutters, meat trimmers and more!

    Program features:

    • Delivered in a state-of-the-art facility and using the latest equipment;
    • More than half of class time is spent in hands-on learning labs;
    • Apply what you learn by operating a full-service retail meat outlet;
    • Allows for a smooth transition into Retail Meat Cutter 245R Apprenticeship;
    • Opportunity to earn dual certificates by transitioning into the Culinary Skills program;
    • A perfect professional development opportunity for chefs looking to incorporate farm-to-table practices.

    Choose a career that is truly cutting edge. Become a butcher and look forward to exciting future ahead!

     

  • Admission Requirements - 2020/2021

    OSSD with courses from the College (C), University (U),
    University/College (M), or Open (O) stream WITH:
    - Any Grade 12 English (C) or (U)
    OR
    Academic and Career Entrance Certificate (ACE) 
    OR
    Ontario High School Equivalency Certificate (GED)
    OR
    Mature Applicant with standing in the required courses stated above 

     

    English Language Requirements

    Applicants whose first language is not English will be required to demonstrate proficiency in English by one of the following methods:

    • A Grade 12 College Stream or University Stream English credit from an Ontario Secondary School, or equivalent, depending on the program's Admission Requirements
    • Test of English as a Foreign Language (TOEFL) test with a minimum score of 79 for the Internet-based test (iBT), with test results within the last two years
    • International English Language Testing System (IELTS) Academic test with an overall score of 6.0 with no score less than 5.5 in any of the four bands, with test results within the last two years. SDS Program Requirements.
    • Canadian Academic English Language (CAEL) test with an overall score of 60 with no score less than 50 in any of the four bands, with test results within the last two years
    • Pearson Test of English Academic (PTE) with a minimum score of 53, with test results within the last two years
    • A Cambridge English Test (FCE/CAE/CPE) with an overall score on the Cambridge English Scale of 169 with no language skill less than 162, with test results within the last two years
    • An English Language Evaluation (ELE) at Fanshawe College with a minimum score of 70% in all sections of the test, with test results within the last two years
    • Fanshawe College ESL4/GAP5 students: Minimum grade of 80% in ESL4/GAP5 Level 8, 75% in ESL4/GAP5 Level 9, or 70% in ESL4/GAP5 Level 10

    Recommended Academic Preparation

    • Grade 11 Food and Culture (M)
    • Grade 11 Information and Communication Technology: The Digital Environment (O) OR Grade 12 Information and Communication Technology: Multimedia Solutions (C)
    • Any Grade 11 or Grade 12 Entrepreneurship (C) or (O)
    • Grade 11 and Grade 12 Hospitality and Tourism (C)
    • Academic and Career Entrance Certificate (ACE): Business or Technical Mathematics course and Computer Skills course

    Recommended Personal Preparation

    • Develop an interest in meat cutting by visiting butcher shops, grocery store meat counters and by following meat industry leaders and butchers on social media 
    • Develop leadership skills
    • The person who enters the meat cutting industry should be motivated, responsible, have a high attention to detail and enjoy working in a fast-paced environment 
    • Employment in the meat industry would be an asset

    Applicant Selection Criteria

    Where the number of eligible applicants exceeds the available spaces in the program, the Applicant Selection Criteria will be:
    1. Preference for Permanent Residents of Ontario
    2. Receipt of Application by February 1st (After this date, Fanshawe College will consider applicants on a first-come, first-served basis until the program is full)
    3. Achievement in the Admission Requirements

    Post-Admission Requirements

    • Valid Safe Food Handlers Certificate

     

  • Courses

    Professional Butchery Techniques-2020/2021

    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-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.
    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. The content includes demonstrations on the safe operation of both hand tools and power equipment necessary to meat cutting.
    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-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.
    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.
    COMM-3080Comm for Tourism & Hospitality3
    This course, designed for students who plan to work in the field of tourism and hospitality, focuses on professional written and verbal communication skills. Students learn to prepare a variety of work-related documents. In addition, students learn about research methods and documentation formats. The principles of effective writing - organization, grammar, style, clarity, and tone - are reinforced throughout the course. The goal of the course is to prepare students for the communication tasks and considerations they will encounter in the workplace in order to meet the needs of employers and/or the communities they will serve.
    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 pork and veal. The course includes the industry-standard breakdown and packaging of both pork and veal.
    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.

  • Careers - 2020/2021

    Career Opportunities

    Meat cutting is a unique, specialized and highly in-demand trade that offers plenty of job opportunities upon graduating. Jobs include retail or wholesale butchers, industrial butchers and meat cutters, poultry preparers, ham cutters, meat trimmers and more.
  • More Information - 2020/2021

    A One-Year Ontario College Certificate Program
    Program Code: PBT1
    Campus Code: LCD (LCD - London Downtown)
    September Admission
    15 week terms
    Academic Calendars available at
    www.fanshawec.ca/academicdates 

    Contact

    School of Tourism, Hospitality and Culinary Arts: 519-452-4289

    Program Description

    Professional Butchery Techniques is an Ontario College Certificate program that will provide students with the comprehensive theoretical and practical knowledge to be successful in the growing meat processing industry. Throughout the program, students will engage with industry professionals to learn the latest techniques for meat cutting, with a focus on specific skills in trimming, deboning, carcass breakdown, and sausage making. Additionally, students will learn how to package and market meat products for resale. The program will have a strong emphasis on sanitation and food safety. Throughout the two term program, students will have the opportunity both to work substantially in the lab, practicing hands-on skills, and to build customer service and entrepreneurial skills by participating in the launch and operation of a small business: a full-service retail meat outlet.

    Program Pathways

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