Applications Open: Master Butcher Certificate Program
January 22, 2026 | 2 min to read
Class runs March 2nd-May 29th. Deadline to apply is Feb. 6th.
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. Has concluded, the next offering is TBD. 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.
To learn more, please visit Blue Mountain Community College.