Program Objectives

Train students to use the tools and equipment necessary to remove bones from meat and execute primal and specific cuts, specifically in the context of industrial meat cutting.

Occupation

Industrial Meat Cutter

Program Content

Code Statement of Competency Hours Credits
STC 754-011 Determine their suitability for the occupation and the training process 15 1
STC 754-022 Adopt preventive measures in hygiene, food safety, health and safety 30 2
STC 754-035 Use industrial meat cutting equipment 75 5
STC 754-045 Perform primal cuts 75 5
STC 754-058 Remove bones from meat 120 8
STC 754-064 Perform traditional specific cuts 60 4
STC 754-075 Enter the workforce 75 5
450 30

Admission Conditions and Prerequisites

A person who meets the following conditions is eligible for admission to a program of study leading to an STC:
1. Has obtained at least Secondary III credits or the equivalent in the language of instruction, second language and mathematics;
or Has obtained an Attestation of Equivalence of Secondary Studies (AESS);
or Has successfully completed the General Development Test (GDT) with or without specific prerequisites.
2. Has interrupted their full-time studies for at least 12 months;
or Is 18 years old when entering training;
or Has obtained a Secondary School Diploma (SSD) or a Diploma of Vocational Studies (DVS) or their equivalent;
or Meets the eligibility conditions of Emploi-Québec’s workforce training measure.
(This STC is eligible for the TCST-STC bridge)

Admission requirements for the TCST-STC bridge

The admission requirements for the TCST-STC bridge are identical to those that apply to the TCST-DVS bridge:
- Hold a TCST;
AND - Be at least 16 years old on September 30 of the school year in which you start vocational training;
AND - Have earned the required credits in language of instruction, second language and mathematics in Secondary Cycle 1 in general education in the youth sector or in Secondary II in adult general education.

Educational Organizations Offering the Program

Schedule:
There are no groups with this criteria Reset Search

Industrial Meat Cutting

Industrial butchers use tools and equipment to perform cut, bone and trim of meat in the specific context of industrial butchery. They weigh and package products. A job as an industrial butcher requires excellent manual dexterity, speed and attention to detail. It is a job that requires being in good physical condition and resistant to cold.

Want to suggest a training? Write to us at [email protected].

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