Objectifs du programme

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.

Contenu du programme

Code Énoncé de la compétence Heures Unités
900-571 Determine their suitability for the trade and the training process 15 1
900-583 Adopt preventive measures in hygiene and occupational health and safety 45 3
900-592 Prepare and maintain butchery tools and equipment 30 2
900-604 Cut and prepare meats 60 4
900-612 Receive and store meat and butchery products 30 2
900-622 Cut up carcasses, quarters and pieces of meat 30 2
900-636 Perform retail cuts of a beef forequarter 90 6
900-645 Serve customers at a meat counter 75 5
900-658 Perform retail cuts of a beef hindquarter 120 8
900-665 Perform retail cuts of pork 75 5
900-675 Perform retail cuts of veal and of one specialty meat 75 5
900-683 Perform retail cuts of poultry 45 3
900-697 Prepare variety meats and complementary butchery products 105 7
900-707 Enter the work force 105 7
900 60

Conditions d'admission et préalables

To be eligible for admission to this program, candidates must meet one of the following requirements:

Persons holding an Secondary School Diploma (SSD) or its recognized equivalent, for example, an Attestation of Equivalence of Secondary Studies, or a post-secondary 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 have been granted recognition for equivalent learning

Specific conditions:
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, who hold a Training Certificate for a Semiskilled Trade (TCST), 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
OR
Persons who are at least 15 years of age on September 30 of the current school year, who have attained vocational maturity and who have earned their Secondary II credits in language of instruction, second language and mathematics are eligible for admission to a pilot project for concurrent admission. 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

Préalables fonctionnels

A person who has reached the age of 18 can be admitted to a program of study leading to a Diploma of vocational studies (DVS) based on functional prerequisites. These prerequisites, in place for those aged at least 18 years at the start date declared for the vocational training program, are: successful completion of the general development test (GDT) and obtaining and passing the tests relative to the specific prerequisites in the language of instruction and mathematics, if applicable.

This table indicates the new course codes for common core basic education (CCBE) and diversified basic education (DBE) required for the specific prerequisites in language of instruction and mathematics for the targeted program of study. In the cases where the new course codes for the CCBE and the DBE are in progressive implementation, the old codes are indicated in parenthesis and are still valid. The equivalent course codes in basic education in the youth sector are also indicated in the table. When a DVS does not require any specific prerequisites in language of instruction or in mathematics, a (-) will be displayed in the appropriate field. Please note that the functional prerequisites do not apply to attestation of vocational specialty (AVS) programs.

Préalables spécifiques

Langue d'enseignementLangue secondeMathématique
AdultesJeunesAdultesJeunesAdultesJeunes
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Organismes scolaires offrant le programme

Horaire :

Montréal

Légende
Places disponibles
Admission sur liste d'attente
Cours complet
Lester-B.-Pearson SB
Centre de formation professionnelle Groupe État J/S Date de début
Business Solutions Group - Centre d’expertise RAC BUTCH 2021 J/S Entrée continue
Pearson Adult and Career Centre RBAUG23 J 30 août 2023

Boucher

Les bouchères et les bouchers débitent des pièces de viande et effectuent des coupes et le désossage de pièces de viande. Ils pèsent et emballent les produits. Ils tranchent, hachent, parent ou façonnent les viandes, fabriquent des charcuteries selon les demandes de la clientèle. C’est un métier exigeant, car il demande une bonne condition physique et une résistance au froid. Un emploi comme boucher demande une excellente dextérité manuelle et des aptitudes de rapidité, courtoisie et minutie.

Formation(s) connexe(s)

Boulangerie
Cuisine

Salaire moyen

Boucher — 16,85 $

Appellation(s) d'emploi

Boucher/bouchère – commerce de gros ou de détail