Retail Butchery

Code

5768

Diploma

DEP

Sector

Alimentation et tourisme

Number of credits

60

Number of contact hours allotted for specific training

900 Hours

Statut

Program approved in 2002.

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.

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 in 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)

Lester-B.-Pearson SB
Vocational training centre

Pearson Adult and Career Centre

GroupStatusD/WStart date
RBJAN19XX
DJan 22, 2019
RBMAY19XX
DMay 14, 2019

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

Job titles

Program content

Number or codeCourse Name / CompetencyHours
900571Determine their suitability for the trade and the training process15
900583Adopt preventive measures in hygiene and occupational health and safety45
900592Prepare and maintain butchery tools and equipment30
900604Cut and prepare meats60
900612Receive and store meat and butchery products30
900622Cut up carcasses, quarters and pieces of meat30
900636Perform retail cuts of a beef forequarter90
900645Serve customers at a meat counter75
900658Perform retail cuts of a beef hindquarter120
900665Perform retail cuts of pork75
900675Perform retail cuts of veal and of one specialty meat75
900683Perform retail cuts of poultry45
900697Prepare variety meats and complementary butchery products105
900707Enter the work force105