The National Occupational Classification (NOC) code 6331 is for Butchers, meat cutters and fishmongers – retail and wholesale
NOC skill type/level: Skill Level B
Employment requirements
- Completion of secondary school may be required.
- Completion of a college or other meat-and-fish-cutting training program, or a three-year meat cutting apprenticeship may be required.
- On-the-job training in food stores is usually provided for retail butchers, meat cutters and fishmongers.
- Trade certification for meat cutter is available, but voluntary, in Saskatchewan and British Columbia.
List of Job Titles for NOC 6331 – Butchers, meat cutters and fishmongers – retail and wholesale
- Apprentice butcher – retail or wholesale
- Butcher – butcher shop
- Butcher – delicatessen
- Butcher – retail or wholesale
- Butcher – wholesale
- Butcher apprentice
- Fishmonger
- Grocery store butcher
- Head butcher – retail
- Head butcher – retail or wholesale
- Head butcher – wholesale
- Meat cutter – retail or wholesale
- Meat portion cutter – retail or wholesale
- Pork cutter – retail or wholesale
- Retail butcher
- Retail meat cutter
- Supermarket butcher
- Supermarket meat cutter
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