Code 4754
Sanction AEP
Secteur Alimentation et tourisme (03)
Nombre d'unités30
Durée totale450 heures
Aucun organisme scolaire n'offre ce programme présentement
Ce programme est offert en langue française : 
4254 - Boucherie industrielle (coupes et découpes)
  • Objectifs et professions visées
  • Conditions d'admission
  • Contenu du programme

Objectifs du programme

Train students to use the tools and equipment necessary to remove bones from meat and execute primal and specific cuts, specifically in the context of industrial meat cutting.

Fonction de travail

Industrial Meat Cutter

Conditions d'admission

A person who meets the following conditions is eligible for admission to a program of study leading to an STC:
1. Has obtained at least Secondary III credits or the equivalent in the language of instruction, second language and mathematics;
or Has obtained an Attestation of Equivalence of Secondary Studies (AESS);
or Has successfully completed the General Development Test (GDT) with or without specific prerequisites.
2. Has interrupted their full-time studies for at least 12 months;
or Is 18 years old when entering training;
or Has obtained a Secondary School Diploma (SSD) or a Diploma of Vocational Studies (DVS) or their equivalent;
or Meets the eligibility conditions of Emploi-Québec’s workforce training measure.

Contenu du programme

Code Énoncé de la compétence  Heures Unités
STC-011 Determine their suitability for the occupation and the training process 15 1
STC-022 Adopt preventive measures in hygiene, food safety, health and safety 30 2
STC-035 Use industrial meat cutting equipment 75 5
STC-045 Perform primal cuts 75 5
STC-058 Remove bones from meat 120 8
STC-064 Perform traditional specific cuts 60 4
STC-075 Enter the workforce 75 5
450 30