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TECHNICAL AWARDS > Enterprise skills > Meat Processing
Introduction to Meat Retailing
Duration: One-day
About: An initial insight to meat processing and retailing. A requisite prior to enrolment on courses in specific areas listed below.
Basic Butchery Skills
Duration: One-day
Details: course covering the required equipment, hygiene, recognition of primal cuts, basic cutting skills, and purchasing and costing principles.
Butchery to Add Value
Duration: One-day
Details: course covering identification of correct joints for adding value, boning, rolling and cutting skills, and profit margins for value-added products.
Bacon Curing.
Duration: One-day
Details: course covering the theory, preparation and methods of curing,nbutchery of the carcase to obtain bacon and joints suitable for ham, and storage methods.
Sausage Making.
Duration: One-day
Details: course enabling participants to formulate recipes, understand the legal requirements, butcher appropriate cuts of meat, prepare, fill and link a range of sausages and understand added value.
Basic Marketing for Meat Retailers
Duration: One-day
Details: course introducing participants to marketing, its relevance to their business, market research and promotional methods.
Pie Manufacturing
Duration: One-day
Details: course enabling participants to formulate recipes for hot and cold pies and quiches, understand the legal requirements and prepare a range of pies profitability.