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Meat Cutters break down animal carcasses, cutting meat to industry specifications using hand and power tools in a safe and sanitary manner, and/or have a basic understanding of handling meat carcasses. Meat Cutters also order, handle, and prepare a variety of seafood products, manufacturer-prepared meat products, and cured meat products for sale. They also should have knowledge of ordering and inventory control, plus human and customer relations.

Please choose from one of the highlighted schedules below:

  • Go To Apprenticeship Schedules
  • Go To Foundation Schedules
  • No Youth Schedules Available
  • No Vocational Schedules Available

Quick Facts

  • Requirements:

    A Foodsafe Level 1 Certificate is required prior to enrolment in a training program.


    The following education is recommended: Grade 10 or equivalent (Grade 12 is preferred), including English 10, Math 10, Science 10.


    The Apprenticeship Program comprises Levels 1 & 2 of progressive technical training, with each Level taking 4 weeks (120 hours) to complete. In addition, apprentices are required to accumulate 4,500 hours of work-based training.

  • Additional Information: