National Certificate in Meat Retail Butchery (Introductory)
Course details
| NZQF Level | 2 |
|---|
About the course
This qualification is for people who are new to working in the meat retail butchery sector. The qualification is suitable for people with no previous experience in the butchery or retail sector, and is designed to provide them with basic knowledge and skills for employment in the meat retail butchery sector.
The National Certificate in Meat Retailing (Meat Packing) [Ref: 0564] 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 and safe work practices. This section also includes knowledge related to refrigeration, contamination hazards and control methods, meat cuts and stock control.
The elective section recognises variations between stores in the scope of butchery work they expose introductory staff to including carcase processing, slicing, sawing, trimming and rolling, and allows people to select from a range of skills and knowledge relevant to their role including cooking, value added products and livestock anatomy.
This qualification provides a pathway to the National Certificate in Meat Retail Butchery (Advanced) with an optional strand in Curing, Smoking and Smallgoods Manufacture [Ref: 1585], the National Certificate in Meat Retail Butchery (Curing, Smoking and Smallgoods Manufacture) [Ref: 0269], the National Certificate in Meat Retailing with strands in Consumer Ready, and Meat Packing [Ref: 1583], and the National Certificate in Meat Retail Butchery (Cabinet and Shelf Ready) [Ref: 1582].
The National Certificate in Meat Retailing (Meat Packing) [Ref: 0564] 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 and safe work practices. This section also includes knowledge related to refrigeration, contamination hazards and control methods, meat cuts and stock control.
The elective section recognises variations between stores in the scope of butchery work they expose introductory staff to including carcase processing, slicing, sawing, trimming and rolling, and allows people to select from a range of skills and knowledge relevant to their role including cooking, value added products and livestock anatomy.
This qualification provides a pathway to the National Certificate in Meat Retail Butchery (Advanced) with an optional strand in Curing, Smoking and Smallgoods Manufacture [Ref: 1585], the National Certificate in Meat Retail Butchery (Curing, Smoking and Smallgoods Manufacture) [Ref: 0269], the National Certificate in Meat Retailing with strands in Consumer Ready, and Meat Packing [Ref: 1583], and the National Certificate in Meat Retail Butchery (Cabinet and Shelf Ready) [Ref: 1582].
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.