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DiplomaRecommended
Diploma of Professional Butchery Techniques
- Welland, Canada
- 1 year
- 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 (0 year): 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 with Grade 12 English (C or U)
- Some programmes add Grade 11 or 12 Mathematics
- Sciences or other prerequisites listed on each programme page. International applicants provide official translated transcripts and proof of English proficiency
- Grade/context: Ontario Secondary School Diploma (OSSD) or equivalent with Grade 12 English (C or U or equivalent)
- Some programmes add Mathematics
- Sciences or an audition/portfolio
- No overall minimum average published for most diploma/certificate programmes (Pharmacy Technician and similar: 60% in required courses).
Accepted academic background
OSSD or equivalent with Grade 12 English, Programme-specific prerequisites.
Language tests
- IELTS 6.0
- TOEFL iBT 80
- PTE Academic 58
- Duolingo 105
- Cambridge 169
Documents you’ll need
- Academic Transcripts
- Previous Qualification Certificate
- English Language Test Results (If Applicable)
- Portfolio (If Applicable).
How to apply
- Check the programme and its intake on Program Availability. Apply online and pay the 150 CAD non-refundable application fee. Upload the secondary diploma and transcript
- Certified translations and language proof where required. Receive the Offer of Admission and pay the deposit shown on the Estimated Fees Invoice. Confirm the programme in MyNC to receive the Letter of Acceptance and Provincial Attestation Letter. Apply for the study permit
- Pay first-term tuition and send the permit to the international team.
Other costs
| Tuition per year | $17,550 CAD |
|---|---|
| Application fee | $150 CAD |
| Deposit | $1,000 CAD |
Program details
| Campus | Welland Campus |
|---|---|
| Faculty or school | School of Culinary Arts |
| Department | Professional Butchery Techniques |
| Teaching language | English |
| Credit value | 30 |
| Study pace | Fixed |
| Post-study stay | 0 year |
| Scholarship note | Niagara College publishes scholarships and awards for selected programs, Some are automatically considered while others require applications. International eligibility must be checked for the specific award. |
Frequently asked questions
The program takes 1 year.
Tuition is $17,550 CAD per year. The application fee is $150 CAD. The deposit is $1,000 CAD. The estimated living cost is $16,150 CAD.
Accepted language tests: IELTS 6.0, TOEFL iBT 80, PTE Academic 58, Duolingo 105, Cambridge 169.