Code 4754
SectorFood Services and Tourism (03)
Number of credits30
Length of training450 hours
No educational organization is currently offering this program
This program is offered in French: 
4254 - Boucherie industrielle (coupes et découpes)
  • Objectives and targeted professions
  • Admission conditions
  • Program content

Program objectives

Train students to use the tools and equipment necessary to remove bones from meat and execute primal and specific cuts, specifically in the context of industrial meat cutting.


Industrial Meat Cutter

Admission conditions

A person who meets the following conditions is eligible for admission to a program of study leading to an STC:
1. Has obtained at least Secondary III credits or the equivalent in the language of instruction, second language and mathematics;
or Has obtained an Attestation of Equivalence of Secondary Studies (AESS);
or Has successfully completed the General Development Test (GDT) with or without specific prerequisites.
2. Has interrupted their full-time studies for at least 12 months;
or Is 18 years old when entering training;
or Has obtained a Secondary School Diploma (SSD) or a Diploma of Vocational Studies (DVS) or their equivalent;
or Meets the eligibility conditions of Emploi-Québec’s workforce training measure.

Program content

Code Statement of competency Hours Credits
STC-011 Determine their suitability for the occupation and the training process 15 1
STC-022 Adopt preventive measures in hygiene, food safety, health and safety 30 2
STC-035 Use industrial meat cutting equipment 75 5
STC-045 Perform primal cuts 75 5
STC-058 Remove bones from meat 120 8
STC-064 Perform traditional specific cuts 60 4
STC-075 Enter the workforce 75 5
450 30