Do you want to become a fresh meat processing technician/blockman?

 

 

 

There is a big shortage of qualified butchers in our country and all over the continent.

 

 

People will always eat meat and even with new trends that hit the market, like high protein diets, the demand for meat is ever growing, and so is the increasing need for trained individuals.

Butchers or fresh meat cutters, process and cut meat in processing plants or for customers in supermarkets and butcher shops. In addition to cutting, mincing, filling, weighing and packaging meats, butchers must also adhere to all health regulations, hygiene, sharpen knives, prepare meats for display and maintain record keeping. This training course will enable the trainee or student to become self-employed or to be employed full-time.

Before working as a butcher, employers want applicants to have experience. This course was designed for the student to gain experience as a meat cutter while also doing the theory requested by the unit standards. Meat cutter students receive on-the-job training, and their work is generally supervised by senior butchers and assessors.

Skills needed to become a butcher

• good practical skills
• a high standard of personal cleanliness
• safety and responsibility skills
• the ability to work well in a team
• good communication and customer service skills
• good visual sense for counter and window displays
• maths skills for handling payments

The SA Butchery Training School

Advanced course

The Fresh Meat processing course certificate is unique in the way that it covers all individuals’ needs to become a good butcher, combined with real practical butchery training for 5-6 months, depending on how quickly the student covers the unit standard exit levels.

Where supermarkets once dominated the industry, the old-time butchery concept is returning. This teaching course, with hands-on practical techniques for the highest quality cuts and products, is one that cannot be matched.

As a successful graduate, students will gain the experience needed to start their own business or start off their career at any butchery.

They receive training in safety, hygiene, problem solving, fresh meat breaking and cutting, de-boning, curing, salting and drying, mincing and filling and legislation.

Registered assessors and moderators will equip students with knowledge for the meat industry at an accredited training facility.

 

 

 

 

 

 

The following list highlights the various criteria which you would be trained in:

• Personal safety in a food or sensitive consumer product environment.
• Apply personal safe working practices regarding the work area and equipment.
• Deal with safety emergencies.
• Safely handle and store raw materials or final products or chemicals in a food or sensitive consumer product environment.
• Curing process for fish or meat products.
• Prepare for curing of fish or meat products.
• Cure fish or meat products.
• Perform relevant procedures after fish or meat curing.
• Mincing fish or meat.
• Prepare for mincing fish or meat.
• Mince fish or meat.
• Perform relevant procedures after mincing.
• Salting and drying of fish or meat.
• Prepare to salt and dry fish or meat.
• Salt and dry fish or meat.
• Perform relevant procedures after salting and drying.
• De-boning and cutting of meat primal cuts into retail cuts.
• Prepare for the de-boning and cutting of meat primal cuts into retail cuts.
• De-bone and cut meat primal cuts into retail cuts.
• Perform relevant procedures after de-boning and cutting.
• Forming or filling of raw minced fish or meat products.
• Prepare for forming or filling of raw minced fish or meat products.
• Form or fill raw minced fish or meat products.
• Perform relevant procedures after forming or filling of raw minced fish or meat products.
• Breaking meat sides and carcasses into quarters and primal cuts.
• Prepare for breaking of meat sides and carcasses into quarters and primal cuts.
• Break meat sides and carcasses into quarters and primal cuts.
• Perform relevant procedures after breaking.
• Distinguishing between problems, challenges and matters requiring a decision.
• Investigating techniques for solving problems and making decisions.
• Identifying a problem in a real- life situation.
• Applying a problem solving process or technique to propose a solution or make a decision.

Benefits of this course

Students are placed in a state-of-the-art meat cutting facility where they gain hands-on practical experience from qualified supervisors – nationally and internationally recognized methods.

Assessors track their practical experience

Throughout training you will be attending formal classes to update you on any possible changes and also learn new tasks and various products.

Course material is frequently moderated making sure that the quality of the material is checked and updated. Quality control on all documentation is done every 3 months.

Students receive guidance throughout the whole experience making double sure that they are 100% assessment ready.

SA Butchery Training School is a registered training provider with the FoodBev Seta.

All staff, assessors and moderators are qualified and frequently attend training sessions themselves to stay up to date.

For more information visit www.butcherschool.co.za .