Field: Manufacturing

Review of Butchery New Zealand Qualifications

Reviewed qualifications

[Ref]	Version	Qualification title	Level	Credits
2973	2	New Zealand Certificate in Butchery (Level 3)	3	80
2972	2	New Zealand Certificate in Trade Butchery (Level 4) with optional strands in Carcass Breaking and Boning, Curing and Smoking, and Handcrafted Small Goods	4	180 - 235
2971	2	New Zealand Certificate in Butchery Operations Management (Level 5)	5	70

Review information

Qualification Developer	Hanga-Aro-Rau Manufacturing, Engineering and Logistics Workforce Development Council
Reason for the review	Scheduled Review
Review date	March 2022
Outcome date	October 2024
Next review date	December 2029

Summary of review and consultation process

Hanga-Aro-Rau Manufacturing, Engineering and Logistics Workforce Development Council commenced the review in March 2022 of the Butchery qualifications listed above. The review was to ensure the qualifications continued to be fit-for-purpose for the butchery industry and make necessary changes where required. 

Hanga-Aro-Rau had regular online meetings with Industry, Providers, and subject matter experts providing the feedback and input required for this review. All changes were circulated to a wider stakeholder group for feedback and input into the proposed changes in the event they could not attend the regular meetings.

Industry consultation survey:

A survey was conducted via the Hanga-Aro-Rau website with a link provided to industry associations seeking feedback from their members and customer base on the proposed changes to the butchery qualifications listed above. Overall, those that responded were in agreement with the proposed changes.

Main changes resulting from the review

Overall changes:

The strategic purpose statement, education pathway, and employment, cultural and community pathway were updated in all butchery qualifications to ensure they are fit for purpose.

The strategic purpose statement was updated to reflect the broader terms such as ‘butchery operation’ or ‘butchery industry’ which encompasses retail meat, wholesale meat, and home kill.

Employment pathways reflect roles were updated within the broader butchery operations rather than listing specific roles.

Qualification specifications and transition information have been updated in all butchery qualifications to reflect the change in standard setting body to Hanga-Aro-Rau Manufacturing, Engineering, and Logistics Workforce Development Council.  The general conditions information now includes information on the programme endorsement process, and a statement of how Māori graduates will benefit from achieving a programme leading to this qualification.

Specific changes:

New Zealand Certificate in Butchery (Level 3) [Ref: 2973] 

- Qualification credits reduced from 80 to 55, aligning the indicative graduate profile outcome credits.

- Graduate profile outcomes 2, 4, and 5, removed to focus on the essential skill required of a Level 3 graduate. The essential skills were incorporated in the remaining graduate profile outcomes.

New Zealand Certificate in Butchery (Level 4) with optional strands in Carcass Breaking and Boning, Curing and Smoking, and Handcrafted Small Goods [Ref: 2972]

- Qualification credits changed from 180 - 235 to 220 – 275, aligning the indicative graduate profile outcome credit values, and the requirement to learn newly identified skill sets required of a butchery graduate.

- Graduate profile outcome 1 has an increased emphasis on the application of knowledge related to regulation and safety required in the butchery industry.

- Graduate profile outcome 2 removed, it is incorporated into outcome 1.

- Optional Strand - Handcrafted Small Goods, small goods are also covered in GPO 1. The making of sausages is one of the most difficult small good products to produce and has an emphasis for this strand.

- Removal of barriers for Halal butchers to achieve the qualification by removing species specific requirements in the graduate profile outcomes.

New Zealand Certificate in Butchery Operations Management (Level 5) [Ref: 2971] 

-      Qualification title change to New Zealand Certificate in Butchery Operational Management

- Qualification credits changed from 70 to 65, aligning the indicative graduate profile outcome credits. values with the removal of one graduate profile outcome.

- Graduate profile outcome 3 removed as these skills are generally carried out by a manager and a learner may not get the exposure required to meet the outcome.

- Graduate profile outcome 3 (new) developed into a knowledge-based outcome, as a learner will not get the necessary exposure to manage staff that was previously required.

Review outcome

Reference	Version	Reviewed qualification	Outcome category	New qualification details/version (if applicable)
2973	2	New Zealand Certificate in Butchery (Level 3)	B-New version of qualification	2973-3
2972	2	New Zealand Certificate in Trade Butchery (Level 4) with optional strands in Carcass Breaking and Boning, Curing and Smoking, and Handcrafted Small Goods	B-New version of qualification	2972-3
2971	2	New Zealand Certificate in Butchery Operations Management (Level 5) New Zealand Certificate in Butchery Operational Management (Level 5)	B-New version of qualification	2971-3

Qualification review outcome categories

Outcome	Result	Category
No changes are identified to the qualification	Qualification version number and NZQF ID remain the same. New review date is required.	A
Minor changes are identified to the qualification	New version of qualification is required (NZQF ID remains the same). New review date is required.	B
Significant changes are required to the qualification	New replacement qualification is required with a new NZQF ID. The existing qualification will expire.	C
The qualification is no longer required by industry	The qualification will expire with no replacement.	D

Transition information

Reference	Version	Qualification title	Last date       of entry*	Last date for assessment
2973	2	New Zealand Certificate in Butchery (Level 3)	N/A	31/12/2026
2972	2	New Zealand Certificate in Trade Butchery (Level 4) with optional strands in Carcass Breaking and Boning, Curing and Smoking, and Handcrafted Small Goods	N/A	31/12/2027
2971	2	New Zealand Certificate in Butchery Operations Management (Level 5)	N/A	31/12/2026

*only required for outcome category C or D

Any additional information

It is not intended that anyone be disadvantaged by this republication. However, anyone who feels they have been disadvantaged can appeal to:

Hanga-Aro-Rau Manufacturing, Engineering and Logistics Workforce Development Council

PO Box 445

Wellington 6140

Phone:      04 909 0255

Email:       info@hangaarorau.nz

Website:  https://www.hangaarorau.nz/