Qualification Overview
Qualification Title | National Certificate in Meat Retailing (Curing, Smoking and Smallgoods Manufacture) | ||
Qualification Type | National Certificate | ||
Level | 3 | ||
Credits | 107 | ||
Subject Area |
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Strategic Purpose Statement |
This qualification is for people who are involved in curing, smoking and smallgoods manufacture within a meat retailing business. The qualification is suitable for people with no previous experience in the butchery or retail sector.
The compulsory section includes the skills related to curing and smoking meat for sale, producing mince-based smallgoods, communications, food hygiene, meat packing, knife maintenance and safe work practices. This section also includes knowledge related to refrigeration, contamination hazards and control methods and workplace health and safety requirements. The elective section recognises variations between stores in the scope of butchery, direct customer service and hospitality industry work staff focusing on curing, smoking and smallgoods manufacture are involved in. The elective section can also recognises knowledge relevant to the role including livestock development and slaughter, livestock anatomy, cuts, and meat yield, the purpose and methods for adding value to meat for retail sale and the nutritional values, cooking and serving suggestions for meat products. On completion of this qualification people can progress on to the National Certificate in Meat Retail Butchery (Advanced) with an optional strand in Curing, Smoking and Smallgoods Manufacture [Ref: 1585], or the National Certificate in Meat Retail Butchery (Cabinet and Shelf Ready) [Ref: 1582]. |
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Entry Requirements | Not available | ||
Developed By | Te Pukenga - New Zealand Institute of Skills and Technology | ||
Quality Assured By | New Zealand Qualifications Authority | ||
Number | 0270 | ||
Status | Discontinued | ||
Created | February 1997 | ||
Last Reviewed | October 2015 | ||
Last Date For Entry | December 2017 | ||
Discontinued | December 2019 |
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