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Retail Butchery

Code 5768
SanctionDEP
SecteurAlimentation et tourisme (03)
Nombre d'unités60
Durée totale900 heures
StatutProgram approved in 2002.
Organismes scolaires offrant le programme
Note(s)
Ce programme est offert en langue française : 
5268 - Boucherie de détail

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.

Conditions d'admission

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
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 recognition of equivalent learning
OR
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
OR
Persons who are 15 years of age or older on June 30 of the school year preceding their admission to a pilot project involving concurrent general education and practical training, who have attained vocational maturity and who have earned their Secondary II credits in language of instruction, second language and mathematics. 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 to the programs of study.

Professions visées (IMT En ligne d'Emploi Québec)

Butchers, meat cutters and fishmongers - retail and wholesale (6331)

Préalables fonctionnels

Une personne qui a atteint l’âge de 18 ans peut être admise à un programme d’études menant à un Diplôme d’études professionnelles (DEP) sur la base des préalables fonctionnels. Ces préalables fonctionnels, prescrits pour une personne qui a atteint l’âge de 18 ans à la date de début de fréquentation déclarée dans le programme d’études professionnelle sont : la réussite du test de développement général (TDG) et l’obtention et la réussite des épreuves relatives aux préalables spécifiques en langue d’enseignement et en mathématique, s’il y a lieu.

Ce tableau indique les nouveaux codes de cours de la formation de base commune (FBC) et de la formation de base diversifiée (FBD) exigés pour les préalables spécifiques en langue d’enseignement et en mathématique pour le programme d’études visé. Dans le contexte où les nouveaux codes de cours de la FBC et de la FBD sont en implantation progressive, on indique entre parenthèses les anciens codes de cours toujours valides. Le code de cours équivalent en formation générale des jeunes est également indiqué dans ce tableau. Lorsqu’un DEP n’exige pas de préalables spécifiques en langue d’enseignement ou en mathématique, un (-) figure dans les cellules visées. Il est à noter que les préalables fonctionnels ne s’appliquent pas pour les programmes d’attestation de spécialisation professionnelle (ASP).

Préalables spécifiques
Langue d'enseignementLangue secondeMathématique
AdultesJeunesAdultesJeunesAdultesJeunes
-- -  - --

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