Graduate Certificate in Advanced Butchery & Charcuterie

George Brown College - St. James Campus

Canada,Ontario

 0 Shortlist

12 Months

Duration

CAD 33,085/year

Tuition Fee

CAD 110

Application Fee

Apply Date

Canada, Ontario

Type: College

Location Type: Urban

Founded: 1967

Total Students: 32,117 +

Int. Students: 4,900 +

Campus Detail

Main Campus Address

200 King St E, Toronto, ON M5A 3W8, Canada

Graduate Certificate in Advanced Butchery & Charcuterie

Program Overview

The Advanced Butchery and Charcuterie postgraduate certificate will provide students with strong foundational knowledge in the theory of butchery and the science of raw, cured and fermented, and cooked charcuterie. In your classes and out on externship, students will butcher, prepare and taste Indigenous, local and international fresh, cooked and cured fish and meat products.

The curriculum will consist of two semesters of classes and one semester of externship. Weekly classes will be divided into three days of two-hour theory classes followed by four hours of lab practice. Students will focus on sustainability, team building and communication skills to create such products as wild game sausages, Genoa salami and pâté en croûte. Students will develop a portfolio that documents carcass and recipe yields and monitors cured and fermented production.

After successful completion of this program, graduates will have Good Manufacturing Practices (GMP) related to inventory control, sanitation, health and safety, and be able to practice within the regulatory framework of the Canadian Food Inspection Agency (CFIA). As a final skills demonstration, students will present a capstone project to industry partners for feedback and assessment.  

This program draws on the expertise of industry leaders and sector employers, drawing on partners such as Meat and Poultry Ontario, Sanagan's Meat Locker, La Cultura Salumi, grocery partners, meat and charcuterie based restaurants and many others.

Your Field Education Options
As part of the program, you will complete a 14-week industry externship. George Brown works with employers and industry partners to identify potential work experience opportunities. Students are also encouraged to pursue self-directed industry work experience opportunities within Culinary Management that align with their personal career goals and that meet the program's learning outcomes. This practical work experience will enhance your resumé and your value to employers.

Program Learning Outcomes

  • Butcher a variety of animals using artisanal, local and international techniques for different applications.
  • Execute federal Good Manufacturing Practice (GMP) in the production of butchery and charcuterie.
  • Create a variety of international raw, cooked and cured meats and fish products in accordance with restaurant and wholesale regulations.
  • Communicate the scientific processes, using the appropriate terminology, throughout the production stages of charcuterie.
  • Integrate social, environmental, and economic sustainability into planning, preparation and sale of charcuterie.
  • Determine the profitability of charcuterie in terms of labour, product control, packaging and shelf life.
  • Differentiate among raw, cured and cooked products using sensory analysis.