Butchers apply both art and science to ensure the meat supply is fresh, sustainable and inventive. The Professional Butchery Techniques program is a deeply hands-on learning experience where students gain the practical skills and technical knowledge needed to thrive in the evolving meat industry. Through extensive lab based instruction, students learn traditional and contemporary butchery techniques, meat science, and food safety. Students will practice their new skills as an integral part of the meat supply chain supporting the academic Culinary programming, restaurant, catering and retail operations of Niagara College’s culinary learning enterprises. Graduates will gain proficiency in whole animal breakdown, retail and wholesale meat processing, value-added product development, and regulatory compliance, ensuring they meet the demands of a dynamic industry.
New PGWP Program: Tuition Fees not yet published.
Fees are available on request.
No open intake is listed yet. Submit an enquiry and the team can confirm intake availability.
