Top butchers in Canada are praising Niagara College’s recently announced artisanal butchery program poised to help fill high demand in Ontario.
A one-year certificate program, Professional Butchery Techniques will welcome its first intake of students in September 2026, aimed at those interested in expanding their chef expertise or those exploring a trending artisanal craft for the first time.
Beyond basic meat cutting, the program will teach various techniques from charcuterie to brining, smoking and preserving, that connect to the culinary industry.
“There’s a massive market for people with meat cutting skills and this program creates a whole new level of opportunity for students – from culinary students and chefs looking to expand their skills, to those interested in enter a trending, in-demand industry,” said Youdale. “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.
“By integrating culinary expertise directly into the butchery lab, we aren’t just training people to cut meat; we are crafting the next generation of artisanal leaders.”
Students will engage in extensive lab-based instruction, gaining proficiency in whole-animal breakdown, retail and wholesale processing, and regulatory compliance. Beyond the blade, the program emphasizes the “farm-to-table” movement, focusing on ethical sourcing and waste reduction to ensure students value the entire resource.
In addition to teaching Butchery Techniques, the program sets itself apart with specialized courses designed for the modern market, including Value-Added Production, Industrial Smokehouse and Barbecue Techniques, Retail Operations, Meat Science and Product Development, and Culinary Essentials for Butchers. Incorporating culinary arts into the curriculum was a direct recommendation from industry leaders to ensure graduates understand how the meat they prepare ultimately performs in the kitchen.
Chef Professor Olaf Mertens, who was involved with coaching the national team during the 2025 World Butchery Challenge in Paris, noted that the program was designed to address a massive gap in the Ontario labour market. To ensure that graduates are work-ready from day one, the curriculum was created following deep consultation with industry experts, including members of Butchery Team Canada.
“We already have a charcuterie course, but we wanted to go deeper than that. Our goal was to create the best butchery program in the country,” said Mertens. “We interviewed each one of the butchers on the national team, as well as many local Ontario butchers, and asked, ‘how do we design a one-year program for work-ready graduates.’”
A few members of Butchery Team Canada recently visited the College’s Daniel J. Patterson Campus in Niagara-on-the-Lake participating in demonstrations to launch the new program. They offered high praise for the College’s vision.
“This new program is great; it’s really needed in this area,” said Peter Baarda, owner of JNG Meats, founder and Co-Captain of Butchery Team Canada. “Including culinary with the butchery just makes sense … and learning the money side of things is huge, so students starting out will understand the cost of goods.”
Butchery Team Canada member Dave Vander Velde, store manager at Stoney-Creek-based VG Meats, applauded the new program.
“When I was growing up, even though I was a second-generation butcher, I wanted to take my skills to the next level but I didn’t want to travel and there was nothing locally, so to have something like this in Niagara is absolutely amazing,” said Vander Velde. “Students entering the industry will succeed that much quicker because they’ll already have a foundation. And it benefits the industry by cutting down on training and attrition because students who completed the program are already committed.”
Butchery Team Canada member Damian Goriup, of Florence Meats in Oakville, also highlighted the need for more skilled workers.
“The butchery trade is in desperate need of skilled labour. The Niagara College butchery program is needed not only for beginners but also to further improve the skills of many currently working in the industry,” said Goriup. “Education is key to ensuring that we maintain good quality and safe products in the industry.”
Professional Butchery Techniques, which will run from September to April is open to anyone – with an admission requirement of an OSSD or equivalent. In addition to serving as a vital pipeline for industry, it will also be a new pathway option for culinary students. Entrance scholarships are available to those from NC’s School of Culinary Arts who enrol.
Based at the College’s Daniel J. Patterson Campus in Niagara-on-the-Lake, Professional Butchery Techniques is the latest addition to NC’s Culinary, Tourism and Beverage Studies division – already known for blazing trails with its on-campus teaching restaurant, and Canada’s first Teaching Winery, Teaching Brewery and Teaching Distillery.
A leader in applied education, Niagara College (NC) offers diploma, bachelor degree, post-graduate and apprenticeship programs at specialized campuses in Niagara-on-the-Lake and Welland. Ranked as the No.1 research college in Canada, NC is also involved in educational projects and partnerships around the world that provide students with important hands-on-experience. NC welcomes students from across Niagara, Ontario, and around the world who are studying in in-demand programs that support key sectors and industries in Niagara and beyond, with graduates making important contributions in all corners of our community. Learn more at niagaracollege.ca
Media inquiries, please contact:
Julie Greco
Communications Consultant
905-328-2532