Certificate in Professional Butchery Techniques

Butchers apply both art and science to ensure the meat supply is fresh, sustainable and inventive. The Professional Butchery Techniques program is a deeply hands-on learning experience where students gain the practical skills and technical knowledge needed to thrive in the evolving meat industry. Through extensive lab based instruction, students learn traditional and contemporary butchery techniques, meat science, and food safety. Students will practice their new skills as an integral part of the meat supply chain supporting the academic Culinary programming, restaurant, catering and retail operations of Niagara College’s culinary learning enterprises. Graduates will gain proficiency in whole animal breakdown, retail and wholesale meat processing, value-added product development, and regulatory compliance, ensuring they meet the demands of a dynamic industry.Highlights:Hands-on training with whole-animal breakdown and meat fabrication using state-of-the-art industrial equipment and facilities.Contribute to the farm-to-table movement using sustainable and ethical practices for meat production.Learn barbecue and charcuterie techniques while producing value-added goods such as spice rubs, marinades, and stuffed meats using applied meat science concepts.Develop skills in an authentic retail context producing goods to order for supply chains and consumers.Build knowledge of safety requirements for meat processing and packaging to ensure worker and public safety.