From the production to the distribution of meat and meat-based products, the sector has a large number of commercial, industrial and traditional professions. All of them require specific expertise, often very technical. They are most often taught through an apprenticeship system and work study programs, but the different methods can lead to secondary and post-secondary diplomas. Since 2020, a “Professional Commerce Butcher Manager Bachelor’s – level II university degree” can be earned at the ENSMV of Paris.