Butcher

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Areas Of Interest:   Meat Processing, Smallgoods & Retailing
Certificate Level:  Certificate III
Certificate Name:  Certificate III in Meat Processing (Retail Butcher)
Certificate Description:  As a Butcher you would prepare meat and meat products, provide advice on cuts of meat and sell meat to customers in a retail or supermarket environment.
Code:  AMP30815
Work Type:  Persuading & Service Practical & Manual

Skills & Knowledge you will learn

Maintain personal equipment
Apply hygiene and sanitation practices
Follow safe work policies and procedures
Communicate in the workplace
Overview the meat industry
Identify species and meat cuts
Trim meat for further processing
Sharpen knives
Store meat product
Prepare minced meat and minced meat products
Provide service to customers
Select, weigh and package meat for sale
Clean a meat retail work area
Use numerical applications in the workplace
Comply with Quality Assurance and HACCP requirements
Break and cut product using a bandsaw
Provide advice on cooking and storage of meat products
Package products using manual packing and labelling equipment
Use basic methods of meat cookery
Make and sell sausages
Produce and sell value-added products
Prepare and operate bandsaw
Prepare and slice meat cuts
Trim meat to specifications
Prepare specialised cuts
Assess carcase or product quality
Calculate yield of carcase or product
Manage stock
Meet customer needs
Provide advice on nutritional role of meat
Merchandise products, services
Cure, corn and sell product
Assess and sell poultry product
Locate, identify and assess meat cuts
Assess and address customer preferences
Prepare and produce value added products
Prepare primal cuts
Monitor meat temperature from receival to sale
Vacuum pack product in a retail operation
Break small stock carcases for retail sale
Break large stock carcases for retail sale
Provide mentoring
Utilise the Meat Standards Australia system to meet customer requirements
Provide work skill instruction