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.
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.