Retail Butchery
  • Commis in a Butcher shop   |
  • Industrial Butcher   |
  • Entrepreneur  
Programs-Retail Butchery

Program duration Number of semesters
1 Year 3

Program Description
To develop in the students the competencies required to integrate harmoniously into the work environment, to apply the rules of safety and hygiene carrying out retail butchery tasks, to use essential techniques and to perform additional retail butchery duties.

Career Choices
  • Commis in a Butcher shop
  • Industrial Butcher
  • Entrepreneur
  • To serve customers at the meat counter
  • To cut carcasses, quarters and meat parts; to perform retail cuts and prepare meats, including special and complementary products
  • To prepare and maintain butchery tools and equipment; to receive meats and products
Admission prerequisites
  • Higher Secondary, Diploma or/and recognized equivalent
  • A minimum of second division i.e. overall 50% in academics
  • Fluency in English with a level of IELTS 6.0 band preferred but not less than level 5.5
  • Applicants from China/Korea and other Non-English speaking countries should take English Second Language to meet the admission requirements if they do not have IELTS 6.0
  • Or equivalence as established by the ministère de l’Education, du Loisir et du Sport or the ministere de l’Immigration et des Communautes culturelles
Program Modules
The Trade and the Training Process  
Hygiene, Health and Safety  
Tools and equipment  
Cut and prepare meats  
Receive and store meat  
Cutting meats, quarters and pieces of meat
Perform retail cuts of beef forequarter  
Customer service  
Perform retail cuts of a beef hindquarter  
Perform retail cuts of pork  
Perform retail cuts of veal and of one speciality meat  
Perform retail cuts of poultry  
Prepare variety meats and complementary butchery products  
Entering the work force  
Program Schedules
  • January
  • May
  • September

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