Retail Butchery

This program is offered  in French. Accomodation are possible for the English-speaking clientele. 

Program objectives

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

 

Admission conditions

To be eligible for admission to this program, candidates must meet one of the following requirements:

Persons holding a Secondary School Diploma or its recognized equivalent, for example, an Attestation of Equivalence of Secondary V studies, or a postsecondary diploma such as the Diploma of College Studies or a Bachelor’s degree
OR
Persons who are at least 16 years of age on September 30 of the school year in which their training is to begin and have earned the Secondary III credits in language of instruction, second language, and mathematics in the programs of study established by the Minister, or have been granted recognition of equivalent learning
OR
Persons who are at least 18 years of age upon entry into the program and have the following functional prerequisites: the successful completion of the General Development Test (see the following table), or recognition of equivalent learning
OR
Persons who are at least 16 years of age on September 30 of the school year in which their vocational training is to begin a specific program of study (Schedule VI), who hold a Training Certificate in a Semiskilled Trade, and who earned the required credits in language of instruction, second language and mathematics in Secondary Cycle One in general education in the youth sector or in Secondary II in general education in the adult sector (provisional bridge for the 2016-2017 school year) (see Section 8.3)
OR
Persons who are 15 years of age on June 30 of the school year preceding their admission to a pilot project involving concurrent general education and practical training, who have attained vocational maturity and who have earned their Secondary II credits in language of instruction, second language, and mathematics. By means of concurrent admission with an integrated schedule, they will continue their vocational training and their general education in the youth sector to complete the Secondary III prerequisites they need to obtain their vocational training diploma. Authorization by the Ministère is required for the concurrent admission of a student in Secondary III to the programs of study listed in Schedule VII (see Section 8.2.1)

Targeted professions (Link to Emploi Québec’s IMT En ligne)

Butchers, meat cutters, and fishmongers – retail and wholesale (6331)

Functional prerequisites

A person who has reached the age of 18 can be admitted to a program of study leading to a Diploma of vocational studies (DVS) based on functional prerequisites. These prerequisites, in place for those aged at least 18 years at the start date declared for the vocational training program, are: successful completion of the general development test (GDT) and obtaining and passing the tests relative to the specific prerequisites in the language of instruction and mathematics, if applicable.

This table indicates the new course codes for common core basic education (CCBE) and diversified basic education (DBE) required for the specific prerequisites in the language of instruction and mathematics for the targeted program of study. In the cases where the new course codes for the CCBE and the DBE are in progressive implementation, the old codes are indicated in parenthesis and are still valid. The equivalent course codes in basic education in the youth sector are also indicated in the table. When a DVS does not require any specific prerequisites in the language of instruction or in mathematics, a (-) will be displayed in the appropriate field. Please note that the functional prerequisites do not apply to the attestation of vocational specialty (AVS) programs.

Specific prerequisites

Language of instruction		Second language		Mathematics
Adults	Youth	Adults	Youth	Adults	Youth
–	–	–	–	–	–

Program content

Code	Statement of competency	Hours	Credits
900-571	Determine their suitability for the trade and the training process	15	1
900-583	Adopt preventive measures in hygiene and occupational health and safety	45	3
900-592	Prepare and maintain butchery tools and equipment	30	2
900-604	Cut and prepare meats	60	4
900-612	Receive and store meat and butchery products	30	2
900-622	Cut up carcasses, quarters and pieces of meat	30	2
900-636	Perform retail cuts of a beef forequarter	90	6
900-645	Serve customers at a meat counter	75	5
900-658	Perform retail cuts of a beef hindquarter	120	8
900-665	Perform retail cuts of pork	75	5
900-675	Perform retail cuts of veal and of one specialty meat	75	5
900-683	Perform retail cuts of poultry	45	3
900-697	Prepare variety meats and complementary butchery products	105	7
900-707	Enter the workforce	105	7
		900	60

TOTAL : 900 hours