Master Butcher Certificate Program

Level 2 Application is Open! Calss runs March 2nd-May 29th. Deadline to apply is Feb. 6th.

Want to start a rewarding new career in the meat industry?
Already working in a butcher shop but want to expand your skills?
Dream of starting your own meat processing business?

The new Master Butcher Certificate Program at BMCC will help you achieve these goals and more.

Interested, Yet?

This program was designed in collaboration with meat processing experts and the input of the Northwest Meat Processors Association to equip you with the basic understanding of humane animal slaughter, carcass dressing, muscle identification, and quality butchery of the main livestock species.

This new certificate program will feature three levels, beginning with:

Level 1: Basic Butchery. The first level course begins in March 2025 and goes for 12 weeks. To accommodate working adults and those who don’t live near BMCC campus, we are offering these courses in a hybrid format. Some of the learning will take place online from the comfort of your home. Some of the learning will require you to spend a weekend at BMCC.

Levels 2: Meat Safety & Quality builds on the foundation of Level 1 and focuses on the science behind producing safe, high-quality meat products. This level also uses a hybrid format to support working adults, combining weekly online lectures with two hands-on weekend workshops at BMCC. Students will deepen their understanding of meat microbiology, regulatory compliance, sanitation practices, and HACCP planning while gaining practical skills they can apply immediately in industry settings.

Level 3: (Meat Entrepreneurship & Management) will be offered during the 2026-27 school year.

The Master Butcher Certificate Program is a non-credit community education program, meaning you do not have to be an enrolled college student. A maximum of 15 students shall be admitted and basic eligibility requirements must be met.

Basic Eligibility

Must be 18 years old at the start of the program
Received a high school diploma, GED, or equivalent
Currently works in the meat industry or has a strong desire to work in the industry
Has some experience being around or handling livestock

Level 1 Certificate: Basic Butchery

12 weeks long, March 10- June 2^nd, 2025

Online component:

Range Meat Academy Meat Clerk program (15-20 hours)
Range Meat Academy Meat Cutter program (40-60 hours)
Food Handlers License (depending on their state)

4 in-person weekend 2-day long workshops held at the BMCC campus in Pendleton, OR

Humane Animal Handling & Slaughter, March 22-23
Beef Butchery, April 12-13
Pork Butchery, May 3-4
Lamb/Goat Butchery, May 24-25

Must attend 3 of the 4 weekends to obtain the Level 1 certificate. Workshops #1 and #2 are required. To obtain your certificate of completion, must finish all online course work, attend at least 3 of the 4 weekend workshops, pass a written test, and break one side of beef, pork, or lamb/goat in the presence of a trainer.

It is not required to take all 3 levels of the Master Butcher certificate program. A person could just take Level 1or 2 as stand-alone certificates. However, to take the Level 3 Meat Entrepreneurship & Management certificate requires that Levels 1 & 2 be taken (or an equivalent amount of experience).

Level 2 Certificate: Meat Safety and Quality

Dates:

Class runs from March 2nd- May 29.

In-person weekends are March 14/15 and April 11/12.

Applicants will be notified by February 14th.

Online component:

1–2 hours of video lectures per week with OSU Meat Science Instructor Kylie Burris
Basic Meat Science
Microbiology of Meat Foods
Safety Planning
HACCP Certification
Yield and Quality Grading
Regulatory Compliance

2 in-person weekend 2-day long workshops held at the BMCC campus in Pendleton, OR

Sanitation and Facility/Equipment Maintenance; Licensures; Yield and Quality Grading; SSOPs – February 21–22, 2026
HACCP Certification; Sausage Making/Recipes – March 14–15, 2026

Must attend both weekend workshops, pass the written online exam, and submit a mock HACCP plan to obtain the Level 2 certificate.

It is not required to take all 3 levels of the Master Butcher certificate program. A person could just take Level 1 or 2 as stand-alone certificates. However, to take the Level 3 Meat Entrepreneurship & Management certificate requires that Levels 1 & 2 be taken (or an equivalent amount of experience).

Registration Fee

Registration Fee: $1,500 (please factor in travel costs to Pendleton, OR for 4 weekends as well)

Scholarships of $500-1,000 available to all who apply. Just answer the scholarship questions on the registration form to be considered.

Apply

APPLY NOW

Deadline to apply is February 6^th, 2026. Applications will be reviewed the week of Feb. 9^th and invitation to participate will be sent out by Feb. 14^th. All payments must be received by March 2nd to enroll.

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