Private Training Establishment: A private organisation providing education/training (i.e. they are not state-owned). Many companies and government training establishments register their staff training operations as training establishments.
(Currency rates are updated daily at 7AM NZST. These rates may differ from the ones used by your bank and should only be used as a guideline.)
(Average price may vary depending on paper chosen.)
If you have taken this particular course, you can share your experience with other Find My Study Users. Please rate your experience for each of the categories below. Please only rate this course if you have taken it. The Overall Rating will be calculated based on the other ratings you provide.
Food, Hospitality and Personal Services
Food and Hospitality
Not supplied by Institute
Minimum Entry Requirements:
Not provided by Government. NZQA
Additional Entry Requirements:
Not provided by Government. NZQA
This qualification is for people who work largely unsupervised in the meat retail butchery industry. It may be used as a means of recognising existing skills and knowledge that people may already have gained through significant industry experience prior to entry to training programmes.
The National Certificate in Meat Retail Butchery (Introductory) [Ref: 1584] is not a prerequisite to this qualification, however, this qualification does build on the skills and knowledge recognised by that qualification.
The compulsory section includes the skills related to customer service, communications, food hygiene, meat packing, knife maintenance, safe work practices, carcase processing, slicing, sawing, trimming and rolling. This section also includes knowledge related to refrigeration, livestock development and slaughter, livestock anatomy, cuts, and meat yield, the purpose and methods for adding value to meat for retail sale, the nutritional values, cooking and serving suggestions for meat products, the purpose and application of legislation governing the retail meat trade, contamination hazards and control methods, meat cuts and stock control.
The elective section allows trainees to focus on knowledge and skills relating to commercial cookery and the hospitality industry or to focus on sector specific or generic retail and distribution management skills and knowledge.
The optional strand in Curing, Smoking and Smallgoods recognises the skills of curing and smoking meat for sale and of producing mince-based smallgoods for meat retailing.
This qualification provides a pathway to the National Certificate in Meat Retailing (Forecasting, Purchasing and Production) [Ref: 1213], the National Certificate in Retail (Level 4) [Ref: 0995], or the Diploma in Meat Technology (Level 5) - Massey University [Ref: MY0157].
Information in this section is provided by Tertiary Education Commission and s updated on a regular basis. If this information is incorrect, please contact TEC to update it. Information below only relates to Domestic Students.
Total Enrolments for National Certificate in Meat Retail Butchery (Advanced) for 2015: 0, 2016: 0, 2017: 0 and 2018: 0
Age Distribution by Year
Sorry, there are no enrolment records for this course in 2016, 2017, and 2018
Gender Distribution by Year
Sorry, there are no enrolment records for this course in 2016
Sorry, there are no enrolment records for this course in 2017
Sorry, there are no enrolment records for this course in 2018
Enrolment Numbers by Year
Sorry, there are no enrolment records for this course