Butcher Chef and Charcuterie

Leadership and organizational culture in culinary management. This course introduces the tools, concepts and theory that you need to work proficiently in the culinary and baking industry. Students will develop communication, interpersonal and leadership skills essential to culinary and hospitality management, with a focus on communication strategies, while exploring emotional intelligence, team dynamics, and conflict resolution. Topics include teamwork, conflict management, organizational culture, wellness in the hospitality industry, and employee engagement. Emphasis is placed on professional communication, wellness, and engagement strategies that support effective relationships in hospitality workplaces.

Foundations in Financial Management This course introduces key financial and operational principles in culinary management, including cost control, menu planning, and digital communication. Topics include recipe costing, portioning, and yield calculations, along with menu pricing, engineering, and inclusive design. Learners also explore branding and digital media strategies in the culinary field, to support operational success and professional growth. Emphasis is placed on practical costing, menu design strategies, and the use of digital tools to support both operational success and professional growth in culinary management.

Guest Experience This course explores the principles of service excellence and guest experience across culinary disciplines. Students analyze guest expectations, service standards, and strategies for creating memorable dining and product experiences. Emphasis is placed on communication, sensory appeal, and professionalism in guest interactions.

Pre-requisites:

• KMGT 203
• KMGT 251

One of:

• BAKE 253
• COOK 203
• MEAT 254

Global food, culture and sustainability This course examines the cultural, social, and operational dimensions of food in a global context. Students explore how food shapes identity, builds community, and serves as a tool for diplomacy and connection across cultures. Emphasis is placed on sustainability in food service, as learners assess challenges and propose sustainable menu alternatives. The course also considers evolving food preferences and technological innovations that influence production and consumption, preparing learners to integrate cultural awareness, ethical practices, and forward-thinking strategies into modern culinary operations.

Pre-requisites:

• KMGT 203
• KMGT 251

One of:

• BAKE 253
• COOK 203
• MEAT 254

Entrepreneurial foundations in culinary management This course introduces the principles of entrepreneurship and business management within the culinary industry. Students explore the entrepreneurial mindset, compare business models, and develop strategies for professional networking and leadership. Emphasis is placed on building innovative, inclusive teams and understanding consumer behavior, marketing, and engagement. Learners also apply financial management concepts-including cost analysis, budgeting, and profit evaluation-to real-world culinary operations. Through practical projects and presentations, students strengthen communication and business skills essential to launching and managing successful food service ventures.

Pre-requisites:

• KMGT 203
• KMGT 251

One of:

• BAKE 253
• COOK 203
• MEAT 254

Students are introduced to fundamental knowledge in butchery, focusing on safety and food sanitation, demonstration of hands-on butchery skills, familiarization with lab equipment and safe food handling procedures.

Students are introduced to meat cutting, specifically designed to equip students with essential skills for a successful career in the meat industry. Throughout the course, students engage in various activities that promote a foundational understanding of meat processing techniques. By participating in practical exercises, students gain valuable experience that prepares them for real-world applications in the field.

Expanding foundational skills, this course will further immerse students in the practical applications of butchery within real-life environments present in our school. Students have the opportunity to explore and understand the nuances of custom cutting techniques tailored specifically for the retail market.

Students explore the systematic breakdown of beef, pork, lamb, and poultry, emphasizing precision cutting techniques and industry-standard portioning. Students master the art of merchandising meat products, including proper packaging, labeling, and display methods that maximize product appeal and shelf life. Special attention will be given to food safety regulations, HACCP principles, and sanitation procedures essential for maintaining a safe working environment.

Students are introduced to the foundational cooking skills essential for success in applied butchery. Students develop knife handling techniques, learn stock production, and explore various cooking methods using industry-relevant equipment and value-added applications. The course also provides an introduction to meat science, covering topics such as muscle composition and function, the impact of slaughter on meat quality, meat nutrition, final quality assessment procedures, and relevant government regulations affecting meat production for retail.

Introduction to Charcuterie explores the specialized field of meat preservation, including techniques such as curing, smoking, and aging. Students gain foundational knowledge of charcuterie processes and develop an understanding of the importance of selecting appropriate cuts to achieve optimal product quality. Emphasis is placed on both technical skills and product knowledge to ensure customer satisfaction.

Butcher Shop: Operations 1 focuses on preparing students to operate a retail butcher shop and wholesale meat processor. In addition to meat-cutting techniques, students explore key business components of butcher shop operations, including inventory management, merchandising, and customer service. The course emphasizes practical skills required for successful day-to-day shop activities.

Students focus on the technical skills required to prepare meat products for retail and wholesale. Students learn techniques for cutting, portioning, packaging, labelling, and displaying various meat products in a retail setting. Emphasis is placed on quality control, yield optimization, product presentation, and compliance with food safety and labelling regulations. Students also gain experience in managing production schedules to meet customer demand and minimize waste.

This advanced course further develops the skills required to manage and operate a retail and wholesale butcher shop successfully. Students continue to develop the technical skills necessary to work in retail and wholesale butcher shop environments. Students focus on product preparation, portioning, packaging, labelling, and display techniques used in commercial meat operations. The course also introduces pricing strategies and regulatory compliance in a professional meat retail setting.

This capstone provides an opportunity for students to demonstrate practical skills and key theoretical learning from the first year of the program, including content from Meat Cutting, Operations, Culinary Management 1 and 2. Students will be individually assessed through a practical capstone project, as well as through written and oral assessments.

Students are introduced to the value-added protein sector as a means to enhance profitability and expand market share. The course explores the protein-based home meal replacement sector, emphasizing strategies to maximize product utilization. Students apply precise ingredient measurements, specific processing times, and detailed documentation practices, including batch numbers, processing dates, and quality control checks.

Through this course, students gain practical knowledge of meat science, muscle structure, and quality assessment while learning to maximize product utilization and minimize waste in a professional kitchen environment. Additionally, students explore various cooking methods appropriate for different cuts of meat, understand proper storage procedures, and develop proficiency in knife skills essential for butchery operations.

This course delves deep into advanced specialized meat fabrication techniques, sustainable butchery practices, and advanced culinary applications.

The curriculum includes hands-on experience with different production methods, from basic fresh sausage making to complex dry-cured products. Students will be exposed to semi automated equipment used in meat production facilities.

Students are introduced to the rich culinary traditions of charcuterie from various cultures. The course explores a diverse range of products, including cured and processed meats such as salami, pâtés, terrines, and regional sausages, each reflecting the unique cultural heritage and local resources of its origin.

Advancing the art of charcuterie, this course integrates both theoretical knowledge and practical skills. Students learn advanced techniques in meat selection, butchery, seasoning formulation, curing, and aging. Emphasis is placed on fermentation, emulsification, and thermal processing, with a strong focus on food safety through the application of FSEP and HACCP guidelines.

This comprehensive course explores methods in protein modification and enhancement for improved quality and sustainability. Students delve into various techniques used in the food industry to add value to protein ingredients through physical modifications. The course covers fundamental concepts of protein structure-function relationships and how these properties can be manipulated to enhance nutritional value, functionality, and operational benefits.

This advanced course explores specialized butchery methods and culinary techniques used to modify and enhance protein for improved quality, functionality, and sustainability. Students examine physical modification processes commonly applied in the food industry and investigate how protein structure-function relationships can be manipulated to create value-added products. Emphasis is placed on integrating technical precision with culinary innovation to optimize nutritional and operational outcomes.

This capstone course provides students with an opportunity to demonstrate advanced proficiency in butchery through practical and theoretical assessment. Students are evaluated on their technical skills, applied knowledge, and ability to analyze cut, cured, and cooked products. The course emphasizes precision, critical thinking, and integration of learning from across the program.

This course provides a bridge between academic studies and practical, experiential learning. The choice of worksite is flexible and can include hotels, restaurants catering operations and other approved food service establishments. Proof of work experience is required for graduation.

Pre-requisites:

• One of:
  • KMGT 203
  • KMGT 202
• One of:
  • BAKE 228
  • COOK 204