Priority Sectors

What are Priority NOC Codes?

 As of May 1st 2023, the Committee will consider all NOC codes in the following major groups as priority NOCs. These NOC codes are exempt from the annual employer cap. 

Expanded Priority NOC Codes - October 1st, 2023

As of October 1st 2023, the Committee will consider the following NOC codes as priority NOCS: 

  •  All NOC codes under the following TEER levels are considered priority EXCLUDING those that come from NAICS 722512, 44711 & 44719 (Fast Food and Gas Stations):
      • TEER 0 (Management Occupations)
      • TEER 1 (Occupations that usually require a University degree)
  • The following specific NOC codes are considered priority EXCLUDING those that come from NAICS 722512, 44711 & 44719 (Fast Food and Gas Stations):
      • 12011 – Supervisors, finance and insurance office workers
      • 12200 – Accounting technicians and bookkeepers 
      • 13100 – Administrative officers
      • 13102 – Payroll administrators
      • 14200 – Accounting and related clerks
      • 14400 – Shippers and receivers
      • 52100 – Library and public archive technicians
      • 62200 – Chefs
      • 63201 – Butchers – retail and wholesale 
      • 63202 – Bakers
      • 82030 – Agricultural service contractors and farm supervisors
      • 84120 – Specialized livestock workers and farm machinery operators
      • 94103 – Concrete, clay and stone forming operators
      • 94106 – Machining tool operators 
      • 94219 – Other product assemblers, finishers and operators 
      • 95101 – Labourers in metal fabrication 
      • 95103 – Labourers in wood, pulp and paper processing 
      • 95104 – Labourers in rubber and plastic products manufacturing 
      • 95106 – Labourers in food and beverage processing

PLEASE NOTE: As of October 1st, 2023, priority applications that are received in full will jump the waitlist queue and be considered by the Committee at the earliest opportunity.

APPLICATION PAUSE UPDATE

The temporary pause in applications will be lifted in stages. Please refer to the link for more information.

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