Professional Butchery Techniques-2025/2026
| Level 1 | ||||
| Take all of the following Mandatory Courses: | ||||
| SFTY-1071 | Safe Work Practices | 2 | ||
| In this course, students will be introduced to occupational health and safety practices. They will study equipment utilized in the meat cutting industry, personal protective equipment, current workplace legislation, best practices in occupational health and safety, food safety and regulatory compliance. | ||||
| WRIT-1042 | Reason & Writing 1-Tourism/Hospitality | 3 | ||
| This course will introduce tourism and hospitality students to essential principles of reading, writing, and reasoning at the postsecondary level. Students will identify, summarize, analyze, and evaluate multiple short readings and write persuasive response essays to develop their vocabulary, comprehension, grammar, and critical thinking. | ||||
| FDMG-1131 | Nomenclature & Labelling | 2 | ||
| In this course the students will demonstrate an understanding of food labelling, nomenclature, and regulations and policies which apply to statements and claims made for foods. The most recent CFIA food labelling requirements will be used. | ||||
| FDMG-1127 | Meat Cutting Practicum 1 | 2 | ||
| This course provides hands-on training in the identification and processing of primal, sub primal, and fabricated cuts of Beef and Lamb. The content includes demonstrations on the safe operation of both hand tools and power equipment necessary to meat cutting. The course includes the industry-standard breakdown and packaging of Beef. | ||||
| FDMG-1128 | Meat Cutting Practicum 2 | 2 | ||
| This course provides hands-on training in the identification and processing of primal, sub primal and fabricated cuts of Pork, Veal and Poultry. The course includes the industry-standard breakdown and packaging of Pork, Veal and Poultry. | ||||
| FDMG-1129 | Meat Cookery | 2 | ||
| The student will be instructed on all the fundamental cooking methods, terms, and basic preparation of meat. It is an opportunity to learn the proper preparation methods for specific cuts of meat in a professional setting and to be familiar enough with them to inform customers about safe and flavourful cooking methods. | ||||
| FDMG-1130 | Retail Meat Operations 1 | 2 | ||
| Students will operate a retail meat counter that is in compliance with government legislation. The course will provide an opportunity for the student to manage meat and value-added products via marketing, merchandising. packaging and labeling, with a strong focus on customer service skills. | ||||
| Level 2 | ||||
| Take all of the following Mandatory Courses: | ||||
| FDMG-1126 | Meat Science | 2 | ||
| Students will study the composition, nutritional value, and wholesomeness of meat products. Key quality attributes, consumer acceptability and the effects of external factors on meat quality will also be taught. | ||||
| MATH-1210 | Math for Hospitality | 2 | ||
| This course provides students with a review of basic and essential arithmetic and algebraic skills providing mathematical tools and concepts needed for a career in the hospitality industry. Topics include fractions, decimals and percentages, conversions between metric and imperial measurements and algebraic competency applicable to the travel, hospitality and culinary services. | ||||
| MKTG-1108 | Marketing & Industry Trends | 3 | ||
| In this course, students will learn how to market meat products with a farm to table philosophy and a focus on environmental sustainability and the social responsibility of meat production. Current and potential future impacts of emerging and evolving trends in the meat industry will be explored. The student will gain insight into how the meat industry is coping with disruptions, changes and examine opportunities for new and emerging trends. | ||||
| BUSI-1190 | Business Foundations | 2 | ||
| This course focuses on business operations of the meat industry. Running a successful meat business and entrepreneurial skills will be the focus of the course, with a strong emphasis on purchasing, marketing, merchandising, and inventory management. Students will be given an opportunity to apply this theoretical knowledge to the Retail Meat Operations 2 practicum. | ||||
| FDMG-1132 | Meat Cutting Practicum 3 | 2 | ||
| This course provides hands-on training in the identification and processing of primal, sub primal, and fabricated cuts of Beef, pork, Lamb, and Poultry. The course includes the industry-standard breakdown and packaging of Beef, pork, Lamb, and Poultry. | ||||
| FDMG-1133 | Meat Processing Practicum | 2 | ||
| This course provides hands-on training in the processing of meat cuts into further processed meat products such as sausages, hams, and bacon. | ||||
| FDMG-1134 | Retail Meat Operations 2 | 2 | ||
| Students will continue to operate a retail meat counter that is in compliance with government legislation. The course will provide an opportunity to engage with retail meat operations at a more advanced level, including exploration of the application of the theories learned in the Business Foundations course. | ||||
| Program Residency | ||||
| Students Must Complete a Minimum of 8 credits in the Program at Fanshawe to meet the Program Residency requirement and Graduate from this Program. | ||||