National Certificate in Meat Retail Butchery (Advanced) (Level 4) with an optional strand in Curing, Smoking and Smallgoods Manufacture
Course details
| NZQF Level | 4 |
|---|
About the course
This qualification is for people who work largely unsupervised in the meat retail butchery industry. It may be used as a means of recognising existing skills and knowledge that people may already have gained through significant industry experience prior to entry to training programmes.
The National Certificate in Meat Retail Butchery (Introductory) [Ref: 1584] is not a prerequisite to this qualification, however, this qualification does build on the skills and knowledge recognised by that qualification.
The compulsory section includes the skills related to customer service, communications, food hygiene, meat packing, knife maintenance, safe work practices, carcase processing, slicing, sawing, trimming and rolling. This section also includes knowledge related to refrigeration, livestock development and slaughter, livestock anatomy, cuts, and meat yield, the purpose and methods for adding value to meat for retail sale, the nutritional values, cooking and serving suggestions for meat products, the purpose and application of legislation governing the retail meat trade, contamination hazards and control methods, meat cuts and stock control.
The elective section allows trainees to focus on knowledge and skills relating to commercial cookery and the hospitality industry or to focus on sector specific or generic retail and distribution management skills and knowledge.
The optional strand in Curing, Smoking and Smallgoods recognises the skills of curing and smoking meat for sale and of producing mince-based smallgoods for meat retailing.
This qualification provides a pathway to the National Certificate in Meat Retailing (Forecasting, Purchasing and Production) [Ref: 1213], the National Certificate in Retail (Level 4) [Ref: 0995], or the Diploma in Meat Technology (Level 5) - Massey University [Ref: MY0157].
The National Certificate in Meat Retail Butchery (Introductory) [Ref: 1584] is not a prerequisite to this qualification, however, this qualification does build on the skills and knowledge recognised by that qualification.
The compulsory section includes the skills related to customer service, communications, food hygiene, meat packing, knife maintenance, safe work practices, carcase processing, slicing, sawing, trimming and rolling. This section also includes knowledge related to refrigeration, livestock development and slaughter, livestock anatomy, cuts, and meat yield, the purpose and methods for adding value to meat for retail sale, the nutritional values, cooking and serving suggestions for meat products, the purpose and application of legislation governing the retail meat trade, contamination hazards and control methods, meat cuts and stock control.
The elective section allows trainees to focus on knowledge and skills relating to commercial cookery and the hospitality industry or to focus on sector specific or generic retail and distribution management skills and knowledge.
The optional strand in Curing, Smoking and Smallgoods recognises the skills of curing and smoking meat for sale and of producing mince-based smallgoods for meat retailing.
This qualification provides a pathway to the National Certificate in Meat Retailing (Forecasting, Purchasing and Production) [Ref: 1213], the National Certificate in Retail (Level 4) [Ref: 0995], or the Diploma in Meat Technology (Level 5) - Massey University [Ref: MY0157].
About the provider
Competenz is one of New Zealand’s industry training organisations. We work with over 3,500 companies and 20,000+ learners in 36 industries around New Zealand each year to build skills, careers and businesses. Most learning takes place on-the-job.
We partner with employers, apprentices, schools, training providers and assessors across the country to help Kiwis build skills, careers and businesses.