Last Updated on May 19, 2026 by Jordan Monaco
Blue Mountain Community College (BMCC) is now accepting applications for Level 3 of its Master Butcher Certificate Program, an advanced certificate focused on meat entrepreneurship, facility management, and small plant operations.
The Level 3 Certificate: Meat Entrepreneurship & Managementruns July 6 through September 25, 2026, and is designed for individuals preparing to step into leadership roles within the meat processing industry, purchase an existing operation, or build and manage their own facility.
Developed in collaboration with Oregon State University and industry professionals, the program provides intermediate to advanced training in the operational, financial, and leadership aspects of running a meat processing business.
“This level of the program is really about helping people move from knowing the craft to understanding the business behind it,” said Kylie Burris, OSU Meat Science Instructor. “We’re giving participants practical tools they can immediately apply to real-world operations — whether that’s improving an existing facility, managing a team, or building something from the ground up.”
The 12-week hybrid program combines self-paced online coursework with live discussions and immersive hands-on training at BMCC’s Pendleton campus.
Program Structure
Online Instruction
Participants will complete the Meat Processor Academy curriculum through self-paced coursework, averaging approximately 2–3 hours of recorded content each week, along with three live online roundtable discussions.
Topics include:
- Permitting, facility design, layout, and equipment selection
- Product costing and managerial accounting
- Key performance indicators (KPIs) and data-driven decision-making
- Leadership, workplace culture, labor planning, hiring and firing practices
- Incentive structures and staff training
- Recall plans, food safety defense plans, and regulatory compliance
- In-Person Workshop Experience
Students are required to attend a two-day, hands-on workshop August 29–30, 2026, at the BMCC campus in Pendleton, Oregon.
Workshop experiences include:
- Advanced further processed meats, including ground, smoked, and cured products
- Facility and operational planning
- Half-day local plant tour with owner perspectives
- Hands-on pork fabrication focused on maximizing product value and profitability
To earn the Level 3 certificate, participants must complete the online coursework, attend the in-person workshop, and submit the required “Planning Your Business” template.
Eligibility Requirements
Applicants must have completed Level 1 and Level 2 of the Master Butcher Certificate Program, or possess a HACCP-equivalent certification and/or at least two years of meat shop or processing plant experience.
Enrollment Information
Application Deadline: June 12, 2026
Program Dates: July 6 – September 25, 2026
Workshop Dates: August 29–30, 2026
Location: Online instruction with in-person training in Pendleton, OR
Tuition: $1,000
Partial scholarships are available based on need, and all applicants are encouraged to apply for scholarship consideration through the registration form.
Applications will be reviewed during the week of June 15–19, with invitations to participate sent by June 22. All payments must be received by July 3, 2026, to secure enrollment.For more information or to apply, visit bluecc.edu/master-butcher.