Professional Butchery Techniques

*Domestic applicants include Canadian citizens, permanent residents, protected persons and Convention refugees.
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!
This one-year Ontario College Certificate program is located at Fanshawe’s London Downtown Campus in a state-of-the-art facility using the latest equipment. 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. More than half of class time is spent in hands-on learning labs, and you’ll apply what you learn by operating a full-service retail meat outlet on campus.
Professional Butchery Techniques provides 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 meat processing. Additionally, students will learn how to package and market meat products for resale.
Upon graduation, students may choose to transition into the Retail Meat Cutter 245R Apprenticeship or to earn dual certificates by transitioning into the Culinary Skills program.
Meat cutting is a unique, specialized and highly in-demand trade that offers plenty of job opportunities upon graduating from this one-year program. Jobs include retail or wholesale butchers, industrial butchers and meat cutters, poultry preparers, ham cutters, meat trimmers and more.
Did you know Fanshawe consistently ranks high in graduation employment rates among large colleges in Ontario?
Here are some examples of career opportunities for graduates of Fanshawe’s Professional Butchery Techniques program:
Industrial Butcher
Working well with others you will have excellent hand-eye coordination and decision-making skills to excel in this position.
Meat Cutter
From Cutting, trimming, and preparing standard cuts of meat to training other meat cutters, the possibilities are endless.
Meat Manager
Create a coaching and development culture for all employees which embraces a passion for meat.
Troy Spicer
Test | Score |
---|---|
TOEFL iBT | 79 |
IELTS Academic | Overall score of 6.0 with no score less than 5.5 in any of the four bands |
CAEL | Overall score of 60 with no score less than 50 in any of the four bands. score of 80 in listening |
PTE Academic | 53 |
Cambridge English | Overall score of 169 with no language skill less than 162 |
ESL4/GAP5 | Minimum grade of 80% in Level 8, 75% in Level 9, or 70% in Level 10 |
Duolingo | Overall score of 105, with no score lower than 95 |
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. They will study equipment utilized in the meat cutting industry, personal protective equipment, current workplace legislation, best practices in occupational health and safety, food safety and regulatory compliance. | ||||
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-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. | ||||
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 and Lamb. 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-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 Pork, Veal and Poultry. The course includes the industry-standard breakdown and packaging of Pork, Veal 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. |
*Total program costs are approximate, subject to change and do not include the health and dental plan fee, bus pass fee or program general expenses.