Professional Butchery Techniques PBT1
Workload Level
- 7 courses in the first semester
- 3 hours of study/assignments required for each hour in class
- 15 hours of class (32 hour/week commitment)
- It is expected that you will participate in out of class activities.
Holland Code: R (Realistic)
What academic skills do I need to be successful in the program?
This list does not replace the admission requirements you must have for admission to the program. Please see website for details.
Arts & Literacy Basic level literacy and understanding of visual arts.
Math and Science High school level of mathematics including fractions, conversions and basic mathematical equations. Basic understanding of science.
Technology General health and safety understanding of a shop/kitchen environment.
What personal qualities should someone interested in this career have?
- Self-motivated.
- Good attention to detail.
- Dedication to safety and hygiene practices
Useful background experience for this program would be
General commercial kitchen experience.
What kind of work could I do when I graduate?
Graduates of this program may go on to become a
Industrial Butchers, Retail Meat Cutters, Poultry Prepares, Meat Processors. Places you may find yourself employed include: Abattoirs, Large Meat Plants, Small Meat Plants, Grocery Stores, Independent Butcher Shops.
Typical working conditions for this kind of work:
- Chilled cutting rooms
- Fast Paced Environment
- Large Production Cutting Lines
Tasks a graduate may do in the workplace
- Cutting Meat
- Packaging Meat
- Customer Service
- Machinery Cleaning a Maintenance
Helpful links for further research into this Fanshawe College program and career opportunity
- Meat and Poultry Ontario (Website)
- Canadian Professional Meat Cutters Association (Website)
- Fanshawe’s library has prepared a subject guide for current students in this program. You may find the links and information provided very useful in learning more about this career.
Opportunities for further development or education
- Graduates may be qualified to apply for Fanshawe College graduate certificates.
The National Occupation Classification (NOC) system is used by the Canadian government to provide detailed information on careers. Click on the links below to learn more about careers associated with this Fanshawe College program. Please note: These codes are listed here for information purposes only. Fanshawe College does not guarantee graduates careers in these fields.
NOC Codes
The National Occupation Classification (NOC) system is used by the Canadian government to provide detailed information on careers. Visit the National Occupation Classification website and use the NOC codes below to learn more about careers associated with this Fanshawe College program. Please note: These codes are listed here for information purposes only. Fanshawe College does not guarantee graduates careers in these fields.
- NOC Code 6331 Butchers, meat cutters and fishmongers - retail and wholesale
The Canada Job Bank is an excellent resource for labour market information including wages, jobs available and career planning advice.
Career Outlook
Explore Fanshawe Career Coach to learn more about related careers, employment, job postings and current local data on wages.
Last Modified: June 1, 2022