FULL DESCRIPTION
The program is mostly focused on hands-on learning. Seasoned butchery experts guide students step by step through cutting and preparing techniques in state of the art kitchens. Students will also learn about the history of butchery, and explore a range of meats from beef, veal, pork, lamb and chicken. This is the only bilingual butchery program in Quebec and it has a very high rate of student success. Beyond the classroom, PACC helps students transition into a career through a placement program which provides students work experience in a real world setting. PACC is proud to be the Centre of Expertise in Quebec for the culinary cooking arts. Skills students will learn:
