Professional Butchery Techniques

Program Overview

Fanshawe's Professional Butchery Techniques program equips students with essential skills to thrive in the specialized and high-demand field of butchery. This program is ideal for both entry-level students and chefs who wish to adopt farm-to-table practices. With a focus on practical training and industry-relevant knowledge, graduates will be well-prepared to embark on a rewarding career in the meat industry.

Program Structure

The Professional Butchery Techniques program is designed to be completed in 30 weeks at Fanshawe's London Downtown Campus. The program structure includes:

• Hands-on learning experiences in state-of-the-art facilities.
• More than half of the class time dedicated to practical labs.
• Opportunities to operate a full-service retail meat outlet on campus.
• Engagement with industry professionals to learn the latest meat cutting techniques.
• Focus on skills such as trimming, deboning, carcass breakdown, and meat processing.
• Training in packaging and marketing meat products for resale.

Upon completion, students may transition into the Retail Meat Cutter 245R Apprenticeship or pursue dual certificates by entering the Culinary Skills program.

Featured Experiences

• Extensive hands-on training in meat processing and product packaging.
• Operation of a full-service retail meat outlet on campus, providing real-world experience.
• Collaboration with experienced faculty who bring years of butchery expertise.
• Focus on professional safety standards and customer service skills.
• Engagement with industry professionals for networking and mentorship opportunities.

Career Options

Graduates of the Professional Butchery Techniques program can pursue various career paths in the meat industry, including:

• Industrial Butcher: Responsible for processing large quantities of meat, ensuring quality and safety standards are met.
• Meat Cutter: Specializes in cutting, trimming, and preparing various cuts of meat for retail or wholesale.
• Retail Meat Manager: Oversees operations at a retail meat counter, focusing on customer service and product quality.
• Poultry Preparer: Prepares and processes poultry products for sale, ensuring compliance with health regulations.
• Meat Trimmer: Works to trim and prepare meat cuts, ensuring they meet industry standards for presentation and quality.

With the growing demand for skilled butchers, graduates can expect a variety of job opportunities in this unique and rewarding field.

DISCLAIMER: The information above is subject to change. For the latest updates, please contact LOA Portal's advisors.