National Certificate in Meat Retail Butchery (Cabinet and Shelf Ready)
Course details
| NZQF Level | 3 |
|---|
About the course
The National Certificate in Meat Retail Butchery (Cabinet and Shelf Ready) [Ref: 1582] is for people who work largely unsupervised in organisations employing the Cabinet and Shelf business model of meat retailing. It may be used as a means of recognising the skills and knowledge that people may already have gained through significant industry experience prior to entry.
The National Certificate in Meat Retail Butchery with strands in Consumer Ready, and Meat Packing [Ref: 1583] is not a prerequisite to this qualification, however, this qualification does build on the skills and knowledge recognised by that qualification.
This qualification provides a pathway to the National Certificate in Meat Retailing (Forecasting, Purchasing and Production) [Ref: 1213], the National Certificate in Meat Retailing (Curing, Smoking and Smallgoods Manufacture) [Ref: 0269], and the National Certificate in Retail (Level 4) [Ref: 0995].
The compulsory section includes the skills related to customer service, communications, food hygiene, meat packing, knife maintenance, safe work practices, 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 carcase processing, poultry related butchery, the preparation and presentation of meat in the hospitality industry or higher level knowledge of food contamination, hazards, and control methods used in a food business or to focus on sector specific or generic retail and distribution management skills and knowledge.
The National Certificate in Meat Retail Butchery with strands in Consumer Ready, and Meat Packing [Ref: 1583] is not a prerequisite to this qualification, however, this qualification does build on the skills and knowledge recognised by that qualification.
This qualification provides a pathway to the National Certificate in Meat Retailing (Forecasting, Purchasing and Production) [Ref: 1213], the National Certificate in Meat Retailing (Curing, Smoking and Smallgoods Manufacture) [Ref: 0269], and the National Certificate in Retail (Level 4) [Ref: 0995].
The compulsory section includes the skills related to customer service, communications, food hygiene, meat packing, knife maintenance, safe work practices, 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 carcase processing, poultry related butchery, the preparation and presentation of meat in the hospitality industry or higher level knowledge of food contamination, hazards, and control methods used in a food business or to focus on sector specific or generic retail and distribution management skills and knowledge.
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.