Search for a course > BUTCHERY NC3
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

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