Classification of Instructional Programs (CIP) Canada 2016

• 12. - Personal and culinary services
• 12.05 - Culinary arts and related services

12.0506 - Meat cutting/meat cutter

This instructional program class comprises any program that prepares individuals to receive, cut, and package animal meat products in commercial establishments and to function as licensed meat cutters/butchers. These programs include courses in product recognition for beef, veal, lamb, pork, poultry, and fancy and smoked meats; retail and wholesale cutting and specialty cuts; packaging and counter display; shop safety; meat sanitation, storage and rotation; quality control; meat handling laws and regulations; and customer service.

• Illustrative example(s)

  • butcher
  • butcher shop delicatessen
  • butchering
  • butchery
  • institutional meat cutting
  • meat cutter
  • meat cutting
  • retail butchery
  • retail meat cutting

  All examples

• Exclusion(s)

  • food processing technology(01.1002)