Term 1 – 24 Weeks
(16 Weeks Advanced Training + 8 Weeks Internship)

Format: 100% Online + Optional Hands-On Workshops

Certification: Diploma in Butchery & Seafood Fabrication

🔹 Program Overview

This diploma introduces professional culinary students to the art and science of meat, poultry, and seafood preparation. Over 24 weeks, students learn butchery techniques, filleting, portioning, preservation, hygiene, and basic kitchen integration.

Designed for aspiring chefs, culinary professionals, and kitchen managers, this program combines online modules, practical assignments, virtual labs, and an 8-week guided internship.

🔹 Key Features

• Professional butchery and seafood skills

• Handling, portioning, and filleting of meats and fish

• Hygiene, storage, and preservation techniques

• Practical assignments and portfolio development

• Internship in professional kitchen or virtual lab

• Internationally recognized diploma certification

Program Structure – 24 Weeks (Skill Chart)

Detailed Curriculum (Module by Module)

Module 1
– Introduction to Butchery & Seafood
(2 Weeks)

• Overview of professional butchery and seafood operations

• Essential tools, knives, and cutting techniques

• Safety and hygiene in meat and seafood handling

• Basic kitchen workflow and station setup
  
  Practical: Knife handling exercises, safety drills, station organization

Module 2
– Meat Fabrication Basics
(3 Weeks)

• Anatomy of beef, lamb, and pork

• Identification of primal and sub-primal cuts

• Trimming, portioning, and boning techniques

• Cooking applications for different cuts
  
  Practical: Hands-on cutting and trimming exercises, creating standard portions

Module 3
– Poultry Preparation
(2 Weeks)

• Anatomy of chicken, turkey, and game birds

• Techniques: deboning, trussing, portioning

• Cooking method applications and portion consistency
  
  Practical: Boning and portioning exercises, trussing practice

Module 4
– Seafood & Fish Fabrication
(3 Weeks)

• Fish anatomy and species identification

• Filleting, portioning, and skinning techniques

• Shellfish preparation: prawns, lobsters, crabs, mollusks

• Storage and handling of fresh and frozen seafood
  
  Practical: Filleting whole fish, shellfish preparation, portioning for service

Module 5
– Preservation & Storage Techniques
(2 Weeks)

• Freezing, vacuum-packing, and chilling methods

• Dry-aging and basic curing techniques

• Marination and seasoning for storage

• Cold chain management and inventory tracking
  
  Practical: Vacuum-packing exercises, basic curing, shelf-life monitoring

Module 6
– Hygiene & Quality Control
(2 Weeks)

• HACCP principles applied to meat and seafood

• Sanitation and cleaning of workstations

• Microbial risk and spoilage identification

• Quality assessment: color, texture, smell, and appearance
  
  Practical: Hygiene audits, spoilage identification, quality grading

Module 7
– Applied Butchery & Seafood Practice
(8 Weeks)

• Internship in professional kitchens or virtual labs

• Weekly mentor feedback and assessment

• Compilation of portfolio: cutting exercises, filleting sheets, hygiene checklists

• Integration of skills into kitchen workflow
  
  Capstone Deliverable: Complete portfolio demonstrating proficiency in meat, poultry, and seafood handling

Assessment Structure

Career Outcomes

Graduates are prepared for:

• Professional Butcher / Seafood Specialist

• Kitchen Supervisor / Meat & Fish Section Leader

• Culinary Instructor in Butchery & Seafood

• Product Developer for meat or seafood brands

Tuition & Pricing Table
(Diploma in Culinary Management – 24 Weeks)

International Pricing