Retail Butchery Competition

Retail butchers work in a range of environments within the meat processing industry, from small butchers to large supermarkets. He or she has detailed knowledge on preparing a variety of cuts of meat, as well as hygiene practices, merchandising and WHS requirements.

The WorldSkills Australia Retail Butchery competitions have been designed to cover all facets and skills of today’s butcher, including demonstrating ability in knife control, initiative in value-adding to the skills required for effective merchandising of products, and meat preparation.

YOU SHOULD PURSUE A CAREER IN RETAIL BUTCHERY IF YOU:

  • Are interested in practical and manual work
  • Are physically fit
  • Are interested in cooking, food and food culture
  • Have good hand-eye coordination
  • Are in good health
  • Are a good communicator
  • Enjoy engaging with the public
  • Are safety conscious

IT ALL BEGINS AT A REGIONAL COMPETITION

The WorldSkills Australia Retail Butchery Competitions begin at a grass roots level in one of 34 Australian regions. The Retail Butchery Regional Competitions test the skills and knowledge of 4000+ apprentices, trainees and students, who have the opportunity to win gold, silver and bronze medals and gain the chance to go on to compete at a national level.

WorldSkills Australia competitions operate on a two-year cycle. The next Retail Butchery Regional Competition rounds are now running across the country. 2018 and 2020 are the next National Championship years.

Register your interest to compete in Retail Butchery


Training Package Requirements

The 2018 WorldSkills Australia Retail Butchery competitions align to the AMP – Australian Meat Processing Training Package (Release 3.0). 

Regional Competition

Training Package Requirements – Regional Level

The 2018 WorldSkills Australia Regional Competition for Retail Butchery align to the Units of Competency (Elements of Competency and Performance Criteria) in the AMP30815 – Certificate III in Meat Processing (Retail Butcher) (Release 2) Qualification.

  • AMPR102 – Trim meat for further processing
  • AMPR323 – Break small stock carcasses for retail sale
  • AMPX304 – Prepare primal cuts
  • AMPR104 – Prepare mincemeat and mincemeat products
  • AMPX211 – Trim meat to specification
  • AMPR308 – Prepare, roll, sew and net meat
  • AMPX210 – Prepare and slice meat cuts
  • AMPR301 – Prepare specialised cuts
  • AMPR322 – Prepare and produce value added products
  • AMPR309 – Bone and fillet poultry
  • AMPR307 – Merchandise products and services
  • AMPR204 – Package product using manual packing and labelling equipment
  • AMPCOR204 – Follow safe work policies and procedures
  • AMPCOR202 – Apply hygiene and sanitation practices
  • AMPR212 – Clean meat retail work area
  • AMPCOR203 – Comply with Quality Assurance and HAACP requirements
  • FDFOP2061A – Use numerical applications in the workplace
  • AMPCOR205 – Communicate in the workplace
  • AMPR202 – Provide advice on cooking and storage of meat products
  • AMPX209 – Sharpen knives
  • AMPCOR201 – Maintain personal equipment
  • AMPR103 – Store meat product

Regional Tasks

  • Prepare a safe work method statement
  • Complete one species break up
  • Demonstrate boning, preparation, rolling and slicing
  • Demonstrate ability to value-add
  • Prepare a display, showing style and innovation
  • Show ability in communication
  • Show ability in time management
  • Demonstrate WH&S knowledge
  • Demonstrate cooking knowledge

Regionals Competition Duration

6 hours – 1 day

National Competition

Training Package Requirements – National Level

The 2018 WorldSkills Australia Regional Competition for Retail Butchery align to the Units of Competency (Elements of Competency and Performance Criteria) in the AMP30815 – Certificate III in Meat Processing (Retail Butcher) (Release 2) Qualification.

In addition to the Regional requirements, the National also includes:

  • AMPR324 – Break large stock carcasses for retail sale
  • AMPR208 – Make and sell sausages

National Tasks

  • Prepare a safe work method statement
  • Complete three species break up
  • Demonstrate boning, preparation, rolling and slicing
  • Demonstrate ability to value-add
  • Prepare a display, showing style and innovation
  • Show ability in communication
  • Show ability in time management
  • Demonstrate WH&S knowledge
  • Demonstrate cooking knowledge
  • Demonstrate ability in costings
  • Demonstrate ability in customer engagement
  • Complete marketing and mystery box challenge
  • Pass skills test and speed test

Nationals Competition Duration

18 hours – 3 days

Find out more about training options

Find out more about training options in your area here