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DiplomaRecommended
Diploma of Professional Butchery Techniques
- London, Canada
- 0.67 years
- English
- On campus
- Diploma
About the program
One-year certificate in professional butchery.
Program highlights
- Internship available: no
- Placement support: yes
- Work during study: yes
- Post-study work rights (666667 years): yes
- PR pathway friendly: yes
What you will learn
- Demonstrate applied knowledge and practical skills in Professional Butchery Techniques. Apply concepts related to two-term programme covering ethical and sustainable meat production in guided assignments and practical contexts. Communicate work appropriately and complete subject-relevant projects or assessments.
Career outcomes
- Culinary butcher
- Meat product development specialist
- Independent retail butcher
- Industrial or wholesale butcher
- Meat cutter
- Retail butcher
Curriculum
- Two-term programme covering ethical and sustainable meat production
- Safety and security
- Butchery techniques I and II
- Sausage and stuffed meats
- Retail operations I and II
- Culinary essentials for butchers
- Meat science and product development
- Meat processing technology and smokehouse and barbecue techniques.
Entry requirements
Academic
- Ontario Secondary School Diploma or equivalent (or mature applicant)
- With programme-specific Grade 11 or 12 courses
- Most often Grade 12 English (C or U) and sometimes maths. Equivalencies by country are on each programme page. English: IELTS Academic 6.0 (no band below 5.5)
- TOEFL iBT 79 (4.5 on the 2026 scale)
- PTE Academic 53 or Duolingo 105
- Some programmes differ.
Accepted academic background
Ontario Secondary School Diploma (OSSD) or equivalent (or mature applicant), With programme-specific Grade 11/12 courses (usually Grade 12 English C or U, Some Grade 11/12 maths or sciences), International equivalencies are shown on each programme page by country of study.
Language tests
- IELTS 6.0 (no band below 5.5)
- TOEFL iBT 79 (2026 scale: 4.5
- PTE Academic no band below 4)
- Cambridge PTE Academic 53
- Duolingo Cambridge 169
Documents you’ll need
- Academic Transcripts
- English Language Test Results.
How to apply
- Check the programme page for requirements
- English scores and the open intake. Apply online through Fanshawe's Virtual Admission System and pay the CAD 100 application fee through Flywire. Upload high school transcripts and any college or university transcripts. The International Centre issues the Letter of Admission. Pay the tuition deposit (CAD 2
- 300
- One semester or one year
- By citizenship). Request the Provincial Attestation Letter in VAS
- Then apply for the study permit with the Letter of Admission and proof of funds. Submit the International Student Form and join arrival orientation.
Other costs
| Tuition per year | $19,154 CAD |
|---|---|
| Application fee | $100 CAD |
| Deposit | $1,000 CAD |
Program details
| Campus | London Downtown Campus |
|---|---|
| Faculty or school | School of Hospitality and Creative Industries |
| Department | Department of Professional Butchery Techniques |
| Teaching language | English |
| Credit value | 20 |
| Study pace | Fixed |
| Post-study stay | 666667 years |
| Scholarship note | University scholarship eligibility, Funding and application conditions require confirmation. |
Intakes and deadlines
Program starts
September 2027
Apply by
15 Jun 2027
214 days left
Frequently asked questions
The program takes 0.67 years.
The next deadline is 15 Jun 2027. Apply early, because some programs close when places fill up.
Tuition is $19,154 CAD per year. The application fee is $100 CAD. The deposit is $1,000 CAD. The estimated living cost is $24,000 CAD.
Accepted language tests: IELTS 6.0 (no band below 5.5), TOEFL iBT 79 (2026 scale: 4.5, PTE Academic no band below 4), Cambridge PTE Academic 53, Duolingo Cambridge 169.