Program delivery note
Program delivery note: Fanshawe will temporarily deliver this program as listed under "locations" to the right of your screen or in the "+ more details" menu on mobile.
Become a butcher with this one-year certificate program! - 2021/2022
Please note: The Fall 2020 intake of this program has been suspended.
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!
Professional Butchery Techniques 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 - 2021/2022
Admission Requirements
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:- Preference for Permanent Residents of Ontario
- 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)
- Achievement in the Admission Requirements
Post-Admission Requirements
- Valid Safe Food Handlers Certificate
Courses
Professional Butchery Techniques-2021/2022
| Level 1 | ||||
| Take all of the following Mandatory Courses: | ||||
| SFTY-1071 | Safe Work Practices | 2 | ||
| 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-1042 | Reason & Writing 1-Tourism/Hospitality | 3 | ||
| 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-1126 | Meat Science | 2 | ||
| 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-1127 | Meat Cutting Practicum 1 | 2 | ||
| 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-1128 | Meat Cutting Practicum 2 | 2 | ||
| 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-1129 | Meat Cookery | 2 | ||
| 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-1130 | Retail Meat Operations 1 | 2 | ||
| 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-1131 | Nomenclature & Labelling | 2 | ||
| 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-1210 | Math for Hospitality | 2 | ||
| 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-3080 | Comm for Tourism & Hospitality | 3 | ||
| 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-1190 | Business Foundations | 2 | ||
| 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-1132 | Meat Cutting Practicum 3 | 2 | ||
| 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-1133 | Meat Processing Practicum | 2 | ||
| This course provides hands-on training in the processing of meat cuts into further processed meat products such as sausages, hams, and bacon. | ||||
| FDMG-1134 | Retail Meat Operations 2 | 2 | ||
| 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 - 2021/2022
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 - 2021/2022
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
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: 519-452-4289Program 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.Learning Outcomes
- Process the beef front quarter, beef hind quarter, a side of pork, a carcass of lamb, a side of veal, and various types of poultry into wholesale and retail cuts;
- Practise procedures used to control foodborne illness in compliance with recognized industry standards, food service laws, and government regulations;
- Provide quality customer service by responding to inquiries about basic cooking, food safety, and carving techniques and identifying health and safety issues;
- Determine markups and markdowns and profit and loss related to the retail meat cutting industry;
- Select the appropriate packaging material for different products to ensure safety and salability;
- Select parts of the animal carcass for retail cuts of meat based on bone, fat, and muscle structures, and dispose of abnormalities in a safe and sterile manner;
- Demonstrate safe working practices and the safe set up, breakdown, operation, and maintenance of tools and equipment in accordance with health and safety regulations;
- Fabricate fresh sausage using industry-specific equipment;
- Develop value-added products, such as spice rubs, marinades, and stuffed and/or breaded meat products to support sales in a retail operation;
- Identify and label meat products to comply with Canadian Food Inspection Agency regulations;
- Receive and store meat products in a safe and orderly manner to meet industry standards for quality and safety;
Program Pathways
- For information about Program Pathways visit www.fanshawec.ca/programpathways
Program Details
More detailsProgram Details
Canadian Students
Start Dates
Locations
Availability
Full Time Offerings
2021 September
London - Downtown
Open
International Students
Start Dates
Locations
Availability
2021 May
London - Downtown
Open
2021 September
London - Downtown
Open
Program Code
PBT1
Academic School
Program Coordinator:
Troy Spicer
Delivery
Day Time
Full-Time
Full-Time
Credential
Ontario College Certificate
Duration
30 weeks