We've noticed this is not your region.
Redirect me to my region
What do you want to learn today?

Details

We train you in Safety, Hygiene, Problem solving, Fresh meat breaking and cutting, De-boning, Curing, Salting and drying, Mincing and filling and legislation. We have an accredited training facility with registered Assessors and Moderators to equip you with knowledge for the meat industry.

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.
Reviews
Be the first to write a review about this course.
Write a Review
We train you in Safety, Hygiene, Problem solving, Fresh meat breaking and cutting, De-boning, Curing, Salting and drying, Mincing and filling and legislation. We have an accredited training facility with registered Assessors and Moderators to equip you with knowledge for the meat industry. 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.  ...
SA Butchery Training School
860 Meyer street, Pretoria, Gauteng, South Africa 0084
0123303652
Sending Message
Please wait...
× × Speedycourse.com uses cookies to deliver our services. By continuing to use the site, you are agreeing to our use of cookies, Privacy Policy, and our Terms & Conditions.