Training Package Requirements – National Level
The WorldSkills Australia Regional Competition for Retail Butchery aligns to the Units of Competency contained in the AMP30815 – Certificate III in Meat Processing (Retail Butcher) Qualification.
Nationals Competition Duration
The Retail Butchery National Competition has been designed to cover all facets and skills of today’s Butcher. The competition has been written to allow each Competitor the opportunity to demonstrate their knife control, initiative, value adding and effective merchandising skills. The projects will see Competitors demonstrate their butchery skills on three different meats over the three-day period.
The competition project is designed to test the Competitors skills in the following tasks related to Retail Butchery:
- Knife sharpening skill test
- Breakup – cutting lines – cleanliness of primal – economy
- Bone out – clean bones – unmarked meat
- Primal preparation – readiness for slicing/ rolling/ value adding
- Rolling – technique – parallel – tightness – evenly spaced strings – knots aligned
- Slicing – economy – evenness – correct thickness
- Display – attractiveness – style – innovativeness
- Knowledge of value-added products including cooking skills
- Costings and calculation of yield
- Sausage production
- Communication – written / verbal
- WH&S & hygiene to Australian Food Standards
Nationals Competition Duration
The competition is completed in 21 hours over 3 days not including briefing or breaks.
