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Course Contents Entry Requirements
 
  • Origin of food and meat
  • Demonstrate an understanding of aging meat process
  • Maintain personal presentation in the workplace
  • Clean work areas in the meat processing industry
  • Demonstrate knowledge of meat industry workplace hygiene and food safety requirements
  • Basic meat processing operation under a HACCP system
  • Describe micro organisms, microbiological contamination, and cleaning & sanitation verification.
  • Explain health and safety practices in the meat processing
  • Maintain pork production unit hygiene
  • Apply ethics pledge within his/her workplace
  • Describe ethical responsibility towards consumers
  • Hold conversation with others
  • Participate in a team or group to complete routine tasks
  • Perform calculations for the workplace
  • Maintain hand knives in the meat processing industry
  • Handle, maintain and use knives safely in the poultry processing industry
  • Demonstrate knowledge of the beef industry
  • Demonstrate knowledge of the lamb industry
  • Demonstrate knowledge of the pork industry
  • Demonstrate knowledge of the poultry industry
  • Scald, de-hair and scrape game carcasses
  • Quality check meat products
  • Describe Halal/Kosher slaughter requirements in the meat processing industry
  • Demonstrate and apply beef cutting skills
  • Demonstrate and apply poultry cutting skills
  • Demonstrate and apply pork & bacon cutting skills
  • Demonstrate and apply lamb cutting skills
  • Basic grade meat carcasses
  • Identify pork meat cuts
  • Operate a meat processing skinning machine
  • Produce poultry portions using a hand operated saw
  • Demonstrate knowledge of manual animal products’ cut wrapping equipment in the animal products processing industry
  • Prepare meat for processing in food production
  • Demonstrate knowledge of cooked meat freeze drying processes and products
  • Demonstrate knowledge of cooked meat processes and products
  • Pack and dispatch cooked meat products
  • Produce cooked meat products
  • Pack and vacuum seal meat cuts
  • Label for packing meat products
  • Pack meat products under HACCP
  • Pack individual meat products
  • Freeze animal base products
  • Chill animal base products
  • Control an animal base products’ chiller
  • Control an animal base products’ freezer
  • Demonstrate knowledge of stock control procedures
  • Produce meat extract
  • Produce meat soup stock
  • Trim beef products for packaging
  • Trim lamb products for packaging
  • Trim game meat for packaging
  • Trim pork products for packaging
  • Trim poultry fillets to specified size and weight
  • Demonstrate knowledge on fish and seafood
 
  • Form IV or Equivalent
  • Minimum 17years old

Duration Mode
  1 Year   Apprenticeship Scheme

Certification Centre (Click for contact details)
  Mauritius Institute of Training and Development (MITD)   École Hotelière Sir Gaetan Duval

Apply Now! More Info
  Apply Online or downloadapplication form   Download Datasheet on BUTCHERY NC3
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