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.
To be eligible for admission to this program, candidates must meet one of the following requirements:
Persons holding a Secondary School Diploma or its recognized equivalent, for example, an Attestation of Equivalence of Secondary V studies, or a postsecondary diploma such as the Diploma of College Studies or a Bachelor's degree
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
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 recognition of equivalent learning
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 in a Semiskilled Trade, 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
Persons who are at least 15 years of age as at September 30 of the current school year, are registered in a concurrent admission pilot project or in the Trades and Occupations With a Promising Future training path, are vocationally mature and have obtained Secondary II credits in language of instruction, second language and mathematics. They are pursuing their vocational training and general education (youth sector or adult sector) under concurrent admission with an integrated schedule in the Trades and Occupations with a Promising Future training path in order to earn the missing Secondary III credits required for their Diploma of Vocational Studies and their Secondary School Diploma. Authorization from the Ministère de l’Éducation is required to admit a Secondary III student registered in concurrent admission to this program.
Professions visées (IMT En ligne d'Emploi Québec)
Butchers, meat cutters and fishmongers - retail and wholesale (6331)
boucher/bouchère – commerce de gros ou de détail
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.
|Langue d'enseignement||Langue seconde||Mathématique|
|-||-|| - || - ||-||-|
Contenu du programme
||Énoncé de la compétence
||Determine their suitability for the trade and the training process
||Adopt preventive measures in hygiene and occupational health and safety
||Prepare and maintain butchery tools and equipment
||Cut and prepare meats
||Receive and store meat and butchery products
||Cut up carcasses, quarters and pieces of meat
||Perform retail cuts of a beef forequarter
||Serve customers at a meat counter
||Perform retail cuts of a beef hindquarter
||Perform retail cuts of pork
||Perform retail cuts of veal and of one specialty meat
||Perform retail cuts of poultry
||Prepare variety meats and complementary butchery products
||Enter the work force