About the program

The Retail Butchery program teaches you the processes and products associated with all things meat. From understanding the whole animal to exploring the finest cuts, you will learn all of the skills necessary to take on a career in the food industry.

Our program is mostly focused on hands-on learning. Our seasoned butchery experts guide you step by step through cutting and preparing techniques in our state of the art kitchens. You will also learn about the history of butchery, and explore a range of meats from beef, veal, pork, lamb and chicken. We’re proud to have the only bilingual butchery program in Quebec and a very high rate of student success. Beyond the classroom, we help you transition into a career through our placement program which provides you work experience in a real world setting. We are proud to be the Centre of Expertise in Quebec for the culinary cooking arts.

Skills you will learn:

  • Everything to do with meat from the farm to the counter, including charcuterie products
  • Cutting operations for different types of meats
  • Working with meat related machines (slicers, grinders, and cutters)

A career in the food industry
In the next ten years, 40% of butchers will be retiring and butchers can earn up to $70,000 per year. Our graduates work across many food related industries, including restaurants, retail butcheries, and food markets.




Taking the Retail Butchery course at PACC has been a great experience! It has given me all the skills necessary to start a new career in the meat and food industry. I would recommend the course to anyone interested in butchery.



This is one of the most exciting experiences of my entire life. The teachers, led by Rejean, are all very passionate and are interested in having us understand everything there is to know about the meat industry. I will never forget the day we prepared a whole cow. It has given me a whole new appreciation for the world we live in.