Niagara College has announced that it will offer a Professional Butchery Techniques program to help fill the demand for artisanal butchery in Ontario. This one-year certificate will cover basic meat cutting as well as techniques such as charcuterie, brining, smoking, and preserving. Students will develop their skills in whole-animal breakdown, processing, and regulatory compliance, while also learning about ethical sourcing and waste reduction. “We have developed a unique program that is truly the prime cut of culinary education, blending old-world artistry with the modern demands of a sustainable food chain,” said Niagara Dean, Culinary, Tourism and Beverage Studies Craig Youdale.
Niagara
