Fanshawe college’s retail meat cutter pre apprentice program is working to supply an industry with a surplus of jobs. The grant funded 18-week course teaches students the art of cutting meat, as well as the skills of customer service.
The program features a weekly sale that takes place every Thursday from 4-6 pm using the products the students have prepared in class. The items sold vary from pork, lamb, veal and other specialty meats depending on what the class learned that week.
The students are working to join the tough industry that is meat cutting. A once very popular market is now struggling to supply the industry with workers possibly due to how labouring it can be.
“When working in a small plant you could be spending 12 hours working, you’re not going home until everything is finished” said Program coordinator Troy Spicer.
Spicer believes that the lack of people wanting to work in the industry is surprising and that more people should be aware of the demand for workers in the meat cutting market. The long-time meat cutter hopes that the pre apprentice program will help revive meat cutting.
“We’re trying to bring back the lost art that is butchery.” Said Spicer
Although it’s not for everyone the meat cutting business provides you with gratification that not many other jobs will.
“It’s simple, everyday you feel rewarded being able to look at the work you’ve done.” Said Spicer about what makes butchery worth it.
The students learn the many techniques that a skilled butcher will require to be successful such as butterflying, filleting and how to debone. While working with meat is the main focus, the aspiring meat cutters also have the chance to learn customer service skills. The students are required to work the weekly meat sale by educating the customers on the product and checking them out.
The program runs from July 2nd to November 15th at Fanshawe’s downtown campus.
