National Certificate in Meat Retailing (Curing, Smoking and Smallgoods Manufacture)
Course details
| NZQF Level | 3 |
|---|
About the course
This qualification is for people who are involved in curing, smoking and smallgoods manufacture within a meat retailing business. The qualification is suitable for people with no previous experience in the butchery or retail sector.
The compulsory section includes the skills related to curing and smoking meat for sale, producing mince-based smallgoods, communications, food hygiene, meat packing, knife maintenance and safe work practices. This section also includes knowledge related to refrigeration, contamination hazards and control methods and workplace health and safety requirements.
The elective section recognises variations between stores in the scope of butchery, direct customer service and hospitality industry work staff focusing on curing, smoking and smallgoods manufacture are involved in. The elective section can also recognises knowledge relevant to the role including livestock development and slaughter, livestock anatomy, cuts, and meat yield, the purpose and methods for adding value to meat for retail sale and the nutritional values, cooking and serving suggestions for meat products.
On completion of this qualification people can progress on to the National Certificate in Meat Retail Butchery (Advanced) with an optional strand in Curing, Smoking and Smallgoods Manufacture [Ref: 1585], or the National Certificate in Meat Retail Butchery (Cabinet and Shelf Ready) [Ref: 1582].
The compulsory section includes the skills related to curing and smoking meat for sale, producing mince-based smallgoods, communications, food hygiene, meat packing, knife maintenance and safe work practices. This section also includes knowledge related to refrigeration, contamination hazards and control methods and workplace health and safety requirements.
The elective section recognises variations between stores in the scope of butchery, direct customer service and hospitality industry work staff focusing on curing, smoking and smallgoods manufacture are involved in. The elective section can also recognises knowledge relevant to the role including livestock development and slaughter, livestock anatomy, cuts, and meat yield, the purpose and methods for adding value to meat for retail sale and the nutritional values, cooking and serving suggestions for meat products.
On completion of this qualification people can progress on to the National Certificate in Meat Retail Butchery (Advanced) with an optional strand in Curing, Smoking and Smallgoods Manufacture [Ref: 1585], or 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.