Advanced Butchery & Charcuterie Program
(Postgraduate)
(H416)
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Program Name:
Advanced Butchery & Charcuterie
- Code: H416
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Credential:
Ontario College Graduate Certificate
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Method of Study:
Full-time
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Duration:
3 semesters
- Centre:
- School: Chef School
- Location: St. James Campus
- Starting Months: September
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Domestic Tuition:
$14,470.00 * ‡
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Experiential Learning:
We believe in learning by doing, and that is why we have incorporated work-integrated learning opportunities into all CHCA programs.
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Fall 2022 Delivery:
Semester 1: Hybrid
Compare up to 3 programs
Overview
Leadership Claims
The only postgraduate certificate of its kind in Ontario.
Program Overview
Join the Advanced Butchery & Charcuterie postgraduate program at Canada's largest culinary school, located in the heart of downtown Toronto. This exciting program will provide you with the skills necessary to work in grocery meat departments, artisan butcher shops, commercial butchery and meat processing plants or to develop a meat or charcuterie program in a restaurant. The program is developed in a flexible model, compressed into delivery over three days per week, enabling you to work or pursue other activities. You will be developing your skills and knowledge through hands-on experiential learning and practice of butchery, charcuterie and cooked meat products. This includes costing analysis, learning about breeds, sustainability practices and other supporting theory.
Full Description
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.
In addition to more formal on-the-job work experience, George Brown College endeavours to provide learning opportunities with real-world challenges and customers.
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.
Courses
Required Courses
| Course Code | Courses | |
|---|---|---|
| Semester 1 | HOSF 1268 | The Theory of Butchery and Raw Charcuterie |
| HOSF 1276 | The Art of Butchery & Raw Charcuterie Production | |
| HOSF 1278 | The Theory of Cured, Dried, & Fermented Charcuterie I | |
| HOSF 1279 | The Art of Cured, Dried & Fermented Charcuterie I | |
| Semester 2 | HOSF 1282 | The Theory of Cured, Dried and Fermented Charcuterie II |
| HOSF 1284 | The Art of Cured, Dried & Fermented Charcuterie II | |
| HOSF 1285 | The Theory of Cooked Charcuterie | |
| HOSF 1286 | The Art of Cooked Charcuterie | |
| Semester 3 | HOSF 1298 | Advanced Butchery & Charcuterie Externship |
Career & Postgraduate Study Opportunities
Tuition and Fees
Domestic Tuition
Additional Costs
* Amounts listed are the total of tuition, ancillary fees, student service and materials for the three semesters of programs starting in Fall 2021. Fees are subject to change for programs starting in fall 2022 and at later dates.
‡ Additional Cost
| Description | Cost |
|---|---|
| Uniform | $290 |
| Black safety shoes | $110- $160 |
| Knives and scale | $250 |
International students: Visit the International Fees and Related Costs page for more information.
International Students
Visit the International Fees and Related Costs page for more information.
Financial Assistance
This program is approved for OSAP funding, provided the applicant meets OSAP eligibility criteria.
Disclaimer: The information contained in this website is subject to change without notice. It should not be viewed as a representation, offer or warranty. Students are responsible for verifying George Brown College fee requirements.
How to Qualify and Apply
Admission Requirements
- Culinary certificate or Apprenticeship AND minimum one-year relevant work experience (resumé and references required)
OR
- Diploma or bachelor's degree in Culinary Management
Note: Candidates with a minimum of one-year full-time relevant restaurant/butcher shop work experience (resumé and references required) may be considered without the above noted education requirements.
COURSE EXEMPTIONS
College or university credits may qualify you for course exemptions. Please visit our Transfer Credit Guide for more information.
ENGLISH LANGUAGE PROFICIENCY
Applicants with international transcripts who do not provide English proficiency test results must test at the college level in the George Brown College English assessment to be considered for the program. In addition, applicants who are accepted based on work experience only will be required to take the English Admissions Assessment in order to evaluate the appropriate level of English language proficiency.
Please visit English Proficiency for more details.
International Students
Visit the International Admissions page for more information regarding country specific admission requirements.
Special Requirements
PROGRAM POLICY
Upon confirmation of acceptance into this program, students must have evidence of Ontario Food Handlers Certificate and First Aid Certificate
Health Policy
Students should be aware that various allergens including nuts, dairy and shellfish are routinely used in practical labs. Students should also note that George Brown College is sensitive to religious observances; however, while products purchased for production and consumption meet all provincial and federal regulations, they may not meet specific dietary laws related to halal and kosher foods.
How to Apply
Domestic students should apply through Ontario Colleges.
International Students
Visit the How to Apply page for more information on how and when to apply.
International students should apply through the George Brown College Online Application System.
Contact Us
Program information: Jason Inniss jinniss@georgebrown.ca
For general Chef School inquiries, please contact chcastudentsupport@georgebrown.ca
DOMESTIC STUDENT ADMISSIONS
For inquiries about domestic admission requirements, admission deadlines or the admissions process, please contact the Admissions Office at admissions@georgebrown.ca or visit the Admissions web page.
FINANCIAL/FEES
For inquiries about OSAP, bursaries, scholarships and other financial inquiries, please contact the Financial Aid Office at FinAid@georgebrown.ca or visit the Financial Aid web page.
For general Chef School inquiries, please contact chefschool@georgebrown.ca.
For more information about George Brown College, you may also call the Contact Centre at 416-415-2000 (TTY 1-877-515-5559) or long distance 1-800-265-2002.
International Students
Contact one of our international recruitment representatives specializing by country of origin by either booking a virtual meeting or submitting an inquiry. For more information visit the International Contact Us page
Visit Our Campus
Join us for an upcoming Discovery Day, where you will learn more about your area of interest, get a first-hand look at our facilities and meet with representatives from Chef School, Centre for Hospitality and Culinary Arts.
