Training – Retail Butchery | Québec métiers d'avenir

TRAINING
DESCRIPTION

The Retail Butchery program teaches you the processes and products associated with butchery tasks. From understanding the whole animal to exploring the finest cuts, students will learn all the skills necessary to take on a career in the food industry. Butchers cut up pieces of meat and perform cutting and boning of meat pieces. They weigh and package products. They slice, chop, parent or shape meats, and make deli meats according to customers' requests. This is a demanding job, as it requires good physical condition and resistance to cold. A job as a butcher requires excellent manual dexterity, speed, courtesy and attention to detail.

Duration : 900 Hours

academic
prerequisites

SCHOLARITY LEVEL : Quebec's Secondary 3rd (France's 3rd) or equivalent
LANGUAGE LEVEL :
The level of language required varies according to the training center chosen.

* The validation of your eligibility will be confirmed by our admissions department once your application has been completed.

JOB
PROSPECTS

Meat cutters and fishmongers - retail and wholesale

Industrial Butchers

Poultry preparers

Visit Emploi-Québec to learn more about these opportunities.

EDUCATIONAL INSTITUTIONS PROVIDING TRAINING

Centre de formation professionnelle Innovation Outaouais
Gatineau, Outaouais
Details [+]

Learn more about the centre

DURATION : 8 Months
CLASSES START : January 07 2025
COSTS : 12 905,00 $*
LANGUAGE : French (B(2))
* Please update your nationality in the general menu
* Costs are subject to change until the letter of admission is issued

Centre de formation professionnelle Lac-Abitibi

Centre de formation professionnelle Lac-Abitibi
La Sarre, Abitibi-Témiscamingue
Details [+]

Learn more about the centre

DURATION : 10 Months
CLASSES START : September 03 2025
COSTS : 15 000,00 $*
LANGUAGE : French (B(2))
* Please update your nationality in the general menu
* Costs are subject to change until the letter of admission is issued

École hôtelière de la Montérégie

École hôtelière de la Montérégie
Longueuil, Montérégie
Details [+]

Learn more about the centre

DURATION : 9 Months
CLASSES START : January 29 2025
COSTS : 11 344,00 $*
LANGUAGE : French (B(2))
* Please update your nationality in the general menu
* Costs are subject to change until the letter of admission is issued

Centre de formation professionnelle Jonquière

Centre de formation professionnelle Jonquière
Saguenay, Saguenay-Lac-Saint-Jean
Details [+]

Learn more about the centre

DURATION : 9 Months
CLASSES START : September 15 2025
COSTS : 12 862,90 $*
LANGUAGE : French (B(2))
* Please update your nationality in the general menu
* Costs are subject to change until the letter of admission is issued

Legend Welcoming services

Integrating into the community

— Practical tour of the city and help with initial purchases
— Contact with local aid organizations

Reception on arrival

— Reception at airport, bus terminal or train station

Integrating into the school system

— School tour and twinning with another student
— Monthly follow-up with the student

Integrating the family

— Referral to employment agencies for your spouse
— Help with child daycare or school registration
— Information on family social activities

General information and administrative follow-up

— Direct contact with a resource person
— Registration, information and provision of mandatory health insurance card
— Explanation of the Centre’s teaching techniques and operations

Accommodation

— Reserving temporary accommodation prior to arrival
— Help with finding permanent accommodation

Note: Services may vary slightly from one training centre to another.

TRAINING OBJECTIVES

Prepare and maintain butcher tools and equipment
Receive meat and products
Cut carcasses, quarters and pieces of meat
Perform retail cuts and prepare meats including offal and complementary products
Provide customer service

Similar training

Professional cooking (view)
Market-fresh cooking (ASP) (view)
Contemporary pastry-making (ASP) (view)
Pastry-making (view)
Professional cooking and Market-Fresh Cooking (DEP+ASP) (view)

TRAINING CONTENT

Competency statement

HOURS

Determine their suitability for the trade and the training process

Adopt preventive measures in hygiene and occupational health and safety

Prepare and maintain butchery tools and equipment

Cut and prepare meats

Receive and store meat and butchery products

Cut up carcasses, quarters and pieces of meat

Perform retail cuts of a beef forequarter

Serve customers at a meat counter

Perform retail cuts of a beef hindquarter

120

Perform retail cuts of pork

Enter the work force

105

Perform retail cuts of veal and of one specialty meat

Perform retail cuts of poultry

Prepare variety meats and complementary butchery products

105