Durée du programme : heures | mois
The duties and working conditions of butchery specialists depend on whether they work in a slaughterhouse, supermarket, butcher shop or meat-processing plant. In supermarkets, where most graduates are employed, the work is varied and consists in serving the public, preparing and packaging meat, and setting up meat-counter displays. In butcher shops, the duties are basically the same but there is more direct contact with the customers. Retail butchers may also be in charge of preparing delicatessen meats and related products (e.g. pizzas, submarine sandwiches). In meat-processing plants, the work is more repetitive since it is done on an assembly line.
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Persons holding a Secondary School Diploma (SSD) or its recognized equivalent are not subject to any additional admission requirements. OR Persons who are at least 16 years of age on September 30 of the school year in which their training is to begin must also meet the following additional requirement: they must have earned Secondary III credits in language of instruction, second language and mathematics, or have been granted recognition of equivalent learning. OR Persons who are at least 18 years of age must have the following functional prerequisites: they must pass a general development test (GDT) and have the specific prerequisites for the desired program (as stipulated in Schedule I of the Vocational Education Directives 2003-2004), or have been granted recognition of equivalent learning. N.B.: The requirement as to the concurrence of general education courses and vocational training does not apply to this category.
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