As well as advanced knife skills and a deep understanding of their sector, be it independent retail, supermarket or meat processor, the advanced butcher needs additional business and people management skills. Developed with input from a wide range of meat businesses, the Advanced Butchery Apprenticeship teaches the particular skills needed by employers in each distinct sector.
These could include for example:. Independent Butchers Shop — Staff management and recruiting Meat Processing Business — Management of a production line Supermarket Butchers Counter — Monitoring team performance against department sales targets. This higher level apprenticeship also requires the apprentice to achieve three internationally accredited food qualifications and English and Maths at Level 2, prior to proving their competence at end point assessments.
Funding for butchery apprenticeships is either via co-investment with government or the Apprentice Levy. Explore careers Job hunting Working life. Overview Salary Getting qualified Key skills Reviews. Explore careers. Job opportunities. Job growth. What's it like to be a Butcher?
Tasks and duties Cutting meat from bones, trimming fat from meat. Mincing meat and shaping into different products. Operating a sausage machine. Preparing cuts of meat, either for display or on request. Crumbing, seasoning, marinating, smoking and curing meat. Producing smallgoods from specially prepared and selected cuts of meat. Producing chutneys, pickles and seasonings from spices, herbs and sauces.
Giving advice on preparation and cooking to customers. Budgeting, stock control and taking orders. Read less. Hi there ,. What can I earn as a Butcher?
Did you find this helpful? Butcher Manager -Mosman. It may seem a wee bit tedious, but the reality is you do have to start at the bottom just like any career. Arpe: How much training do you have to take to be able to do a cut like that? Blake: Normally about three years on the knives. Arpe: So are there any apprentices present here today? Arpe: Yes please.
Blake: Awesome. Jack, how are you doing man? Arpe — Jack. Clinton: A job for new apprentices is making some of the value-added products for the gourmet bar.
Jack: You make it up as a butterfly looking — see? Jack: Now you grab a streaky bacon… the fat side up, yep, that one… you roll it around it. Clinton: Jack hails from Kurdish Iraq.
When he arrived he had no English, but his good attitude and ability to learn fast has been impressive. Jack: I never thought I was going to be a butcher until I got a part-time job, I never ever thought I was going to stick around the butchery or the meat industry. I got an offer, once I convinced my boss to give me an opportunity to be an apprentice. Arpe: OK, so what is it that you like most about being a butcher? Clinton: Good knife skills with a big eye on safety is important.
Clean and accurate cuts make the product look good. They also minimise waste. Clinton: Sticking and stacking is a neverending job. Arpe: Congratulations! Jack: Thank you. The carcasses head straight from the truck to the near-freezing-point chiller. Blake: From a personal point of view, I think the physical side of it is really enjoyable, and also just the camaraderie — working in a team environment.
Most people enjoy a good laugh in there. They work hard, but certainly butchers know how to have a bit of fun.
Blake: Alrighty, here we go — so this is a hind-quarter of beef, Arpe… Arpe: Yep. Clinton: Next job — making mince. Nela, a Pak'nSave recent recruit, is showing Arpe how. Nela: OK Arpe, before you lift it, use your knee… Clinton: Nela is hoping to become an apprentice soon. Nela: …instead of using your arms to pick it up. Arpe: What made you want to be a butcher in the first place?
Nela: Well what inspired me was the teamwork and effort that goes into making the meat. Clinton: The beef has to be run through the machine three times before it's ready for the shelves. Clinton: For a qualified butcher what cuts the mustard most is taking a carcass of beef, and swiftly and deftly breaking it down into its component parts.
Blake: Look at that Arpe eh! Second time, and look at that and pretty awesome! I really wish him well in his future employment. Clinton: There are no specific entry requirements but you need to demonstrate a keen interest in butchery and secure a job with a butcher first. The Level 4 Certificate rogramme focuses on the key skills required to work in a retail butchery. You learn on the job together with block course attendance.
Competenz manages all New Zealand retail meat apprenticeships. You have to work in a butchery to do an apprenticeship. A growing population means job prospects are good. How to enter the job. Entry requirements To become a butcher you need to complete an apprenticeship and gain a New Zealand Certificate in Trade Butchery Level 4.
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