Term 2 – 24 Weeks
(16 Weeks Advanced Training + 8 Weeks Internship)

Format: 100% Online + Optional Hands-On Workshops

Certification: Grand Diploma in Butchery & Seafood Fabrication

🔹 Program Overview

The Grand Diploma develops advanced butchery and seafood expertise. Students learn precision cutting, advanced filleting, specialty cuts, charcuterie, seafood processing, and kitchen management for meat & fish operations.

It combines advanced online modules, practical exercises, and an 8-week internship, preparing graduates for executive-level roles in professional kitchens, meat & seafood departments, and culinary R&D.

🔹 Key Features

• Mastery of advanced butchery & seafood techniques

• Charcuterie and specialty cuts

• Advanced portioning and presentation

• Portfolio & professional mentorship

• Real-world internship placement

• Internationally recognized Grand Diploma certification

Program Structure – 24 Weeks (Skill Chart)

Detailed Curriculum (Module by Module)

Module 1
– Advanced Meat Fabrication & Specialty Cuts
(3 Weeks)

• Premium beef (Wagyu, Kobe), lamb, pork, and specialty meats

• Precision cutting and portioning for haute cuisine

• Advanced trimming techniques for presentation and cooking consistency

• Cooking application insights for specialty cuts
  Practical: Creating fine dining portions, premium meat preparation

Module 2
– Advanced Poultry Techniques
(2 Weeks)

• Boneless poultry cuts for high-end menus

• Gourmet trussing and decorative presentation

• Advanced portioning for restaurants and catering
  Practical: High-level trussing, precision portioning exercises

Module 3
– Advanced Seafood Filleting & Processing
(3 Weeks)

• Large fish filleting and portioning

• Sushi-grade preparation techniques

• Shellfish and crustacean processing for gourmet service

• Specialty seafood handling and storage
  Practical: Large fillet preparation, sashimi-grade practice, shellfish plating

Module 4
– Charcuterie & Cured Meats
(3 Weeks)

• Sausage making, hams, bacons, pâtés

• Smoking and curing techniques

• Safety and shelf-life management

• Integration into menu and service
  Practical: Prepare charcuterie boards, create small-scale cured meat products

Module 5
– Butchery & Seafood Menu Integration
(2 Weeks)

• Adapting cuts and fillets into recipes

• Creative plating and portion presentation

• Menu planning with meat and seafood focus
  Practical: Draft 3–course menu using meat and seafood products, plating portfolio

Module 6
– Sustainability & Ethical Sourcing
(1 Week)

• Responsible sourcing of meat and seafood

• Traceability, eco-friendly practices, and waste reduction

• Supplier relationship management
  Practical: Sustainability plan for kitchen operation or restaurant

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

• Internship in professional kitchens or virtual advanced labs

• Mentor evaluation and feedback

• Capstone project: Design and execute meat & seafood preparation workflow

• Portfolio development with advanced cuts, charcuterie, menu integration
  Capstone Deliverable: Full portfolio demonstrating mastery in advanced butchery and seafood fabrication

Assessment Structure

Career Outcomes

• Executive Butcher / Seafood Specialist

• Meat & Fish Department Head

• R&D Culinary Specialist (Meat & Seafood)

• Culinary Instructor – Butchery & Seafood

• Consultant / Entrepreneur in meat & seafood operations

Tuition & Pricing Table (Grand Diploma – 24 Weeks)

International Pricing