Summary Butcher Apprentice in the Capitale-Nationale Region
Find key facts and figures about working as a butcher apprentice. The following information is applicable to all Butchers - retail and wholesale (NOC 63201).
Note: Some information in this job profile is based on the 2016 version of the National Occupational Classification (NOC).
Butchers prepare standard and specialty cuts of meat, poultry, fish and shellfish for sale in retail or wholesale food establishments. They are employed in supermarkets, grocery stores, butcher shops and fish stores or may be self-employed. Butchers who are supervisors or heads of departments are included in this unit group. Apprentices are also included in this unit group
Post-secondary or apprenticeship
This occupation usually requires a college diploma (community college, institute of technology or CÉGEP), an apprenticeship training of less than 2 years, or more than 6 months of on-the-job training.
Median wage in the Capitale-Nationale Region
The job prospects are fair in the Capitale-Nationale Region
advertised in the Capitale-Nationale Region
- Clean meats to prepare for processing or cutting
- Cut carcasses, sides and quarters
- Cut, trim and prepare standard cuts of meat
- Wrap and package prepared meats
- Remove bones from meat
- Date modified: