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To develop in the students the competencies required to integrate harmoniously into the school and work environments, to apply the rules of safety and hygiene carrying out retail butchery tasks, to use essential techniques and to perform additional retail butchery duties.
To be eligible for admission to this program, candidates must meet one of the following requirements:
Persons holding a Secondary School Diploma or its recognized equivalent
OR
Persons who are at least 16 years of age on September 30 of the school year in which their training is to begin and have earned the Secondary III credits in language of instruction, second language and mathematics in the programs of study established by the Minister, or have been granted recognition of equivalent learning*
OR
Persons who are at least 18 years of age upon entry into the program and have the following functional prerequisites: the successful completion of the General Development Test (see the following table), or recognition of equivalent learning
* For 2013-2014, 2014-2015 and 2015-2016, the Minister has authorized the establishment of a provisional bridge for the holders of a Training Certificate in a Semiskilled Trade (TCST), for admission to certain programs leading to a DVS. To benefit from this provisional bridge, the person must be at least 16 years of age on September 30 of the school year during which he or she begins his or her vocational training, be the holder of a TCST, and have earned the required credits in language of instruction, second language and mathematics in Secondary Cycle One in general education in the youth sector or in Secondary II of adult general education.
N.B.: For programs of study in this category, persons may continue their general education courses concurrently with their vocational training provided that they have earned at least the Secondary III credits in language of instruction, second language and mathematics in the programs established by the Minister or they are at least 18 years of age and have successfully completed the General Development Test (GDT).
Butchers and Meat Cutters – Retail and Wholesale (6251)
Industrial Butchers and Meat Cutters, Poultry Preparers and Related Workers (9462)
Une personne qui a atteint l’âge de 18 ans peut être admise à un programme d’études menant à un Diplôme d’études professionnelles (DEP) sur la base des préalables fonctionnels. Ces préalables fonctionnels, prescrits pour une personne qui a atteint l’âge de 18 ans à la date de début de fréquentation déclarée dans le programme d’études professionnelle sont : la réussite du test de développement général (TDG) et l’obtention et la réussite des épreuves relatives aux préalables spécifiques en langue d’enseignement et en mathématique, s’il y a lieu.
Ce tableau indique les nouveaux codes de cours de la formation de base commune (FBC) et de la formation de base diversifiée (FBD) exigés pour les préalables spécifiques en langue d’enseignement et en mathématique pour le programme d’études visé. Dans le contexte où les nouveaux codes de cours de la FBC et de la FBD sont en implantation progressive, on indique entre parenthèses les anciens codes de cours toujours valides. Le code de cours équivalent en formation générale des jeunes est également indiqué dans ce tableau. Lorsqu’un DEP n’exige pas de préalables spécifiques en langue d’enseignement ou en mathématique, un (-) figure dans les cellules visées. Il est à noter que les préalables fonctionnels ne s’appliquent pas pour les programmes d’attestation de spécialisation professionnelle (ASP).
| Langue d’enseignement | Mathématique | ||
|---|---|---|---|
| Adultes | Jeunes | Adultes | Jeunes |
| – | – | – | – |
| Code | Énoncé de la compétence | Hours | Units |
|---|---|---|---|
| 900-571 | Determine their suitability for the trade and the training process | 15 | 1 |
| 900-583 | Adopt preventive measures in hygiene and occupational health and safety | 45 | 3 |
| 900-592 | Prepare and maintain butchery tools and equipment | 30 | 2 |
| 900-604 | Cut and prepare meats | 60 | 4 |
| 900-612 | Receive and store meat and butchery products | 30 | 2 |
| 900-622 | Cut up carcasses, quarters and pieces of meat | 30 | 2 |
| 900-636 | Perform retail cuts of a beef forequarter | 90 | 6 |
| 900-645 | Serve customers at a meat counter | 75 | 5 |
| 900-658 | Perform retail cuts of a beef hindquarter | 120 | 8 |
| 900-665 | Perform retail cuts of pork | 75 | 5 |
| 900-675 | Perform retail cuts of veal and of one specialty meat | 75 | 5 |
| 900-683 | Perform retail cuts of poultry | 45 | 3 |
| 900-697 | Prepare variety meats and complementary butchery products | 105 | 7 |
| 900-707 | Enter the work force | 105 | 7 |
| 900 | 60 | ||
Source: http://www.ifpt.org/progSecDet.aspx?prog=5768&sanction=5
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