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.

Graduates can pursue career opportunities in:

• Culinary Butcher – Restaurants or Culinary Operations • Culinary specialist – meat product development • Independent retail butcher • Industrial, Wholesale butcher • Meat cutter • Retail Butcher – Shop or Grocery Setting