| Search for a course > BUTCHERY NC3 |
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- 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
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- Form IV or Equivalent
- Minimum 17years old
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1 Year |
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Apprenticeship Scheme
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