Retail Meat Apprentices

To support the development of your apprentice in becoming a butcher there are several qualifications available, the two most common qualifications are provided below.

National Certificate in Meat Retail Butchery – Level 4

This programme will lead your apprentice to develop the skills and knowledge required to work in retail butchery. The qualification focuses on the key competencies required to be confident in this customer facing role. By the end of the programme your apprentice will be able to;

Organise and maintain a safe, hygienic work environment including managing a temperature controlled supply chain
Forecast meat purchases based on seasonal and customer demand
Assemble and maintain the tools of the trade and check their safety
Complete mathematical calculations
Process beef, sheep, pork, and chicken, to produce saleable cuts of meat
Select, trim, and skillfully slice meat cuts by hand and machine
Produce trays of wrapped and labelled meat to create attractive displays
Assist customers choose meat and provide advice on uses and cooking methods

This qualification will take approximately 3 years to complete.

National Certificate in Meat Retail Butchery specialising in Curing, Smoking and Smallgoods Manufacture – Level 4

In addition to the above content you will also become proficient in making ham, corned beef, and other types of meat products. Making sausages is also a key skill for butchers manufacturing small goods products.

Support provided to your apprentice

To support your apprentice in achieving their qualification they will be allocated an experienced Account Manager. These Account Managers all have extensive experience in the butchery industry.See below for the relevant Account Managers for your region.

The Account Manager will set up a training plan with your apprentice, monitor their progress and complete on-job assessments as required.

You will need to become familiar with your apprentices training plan, ensuring they have opportunity to develop and practice the required skill. They will need your support to coach them through theoretical learning and answer questions they may have.

How to register an apprentice

To register your employee to undertake a butchery apprenticeship, contact your regional Account Manager as detailed below;

Gerry Hogan – Account Manager Northern Region
Gerry.hogan@xtra.co.nz or 027-201-2992

Gerry Hogan is the Account Manager for the northern region, from Taupo north. He began his apprenticeship with the Auckland Meat Company in 1965 and then managed a number of their branches when he graduated with his Trade Certificate. He also managed a supermarket butchery before becoming a programme leader at Manukau Institute of Technology School of Meat Retailing in 1982. Gerry has been on several advisory groups, including working on the transition from Trade Certificates to National Certificates.

Tui Bradbrook – Account Manager North Island (Taupo South)
tui.bradbrook@weltec.ac.nz or 027-440-8676

Tui Bradbrook is the Account Manager for the North Island, from Taupo south. Tui started his apprenticeship with Crown Meats in Grenada North, Wellington. He then worked for Rowntree Meats for 16 years as a butcher, driver, telesales and sales rep and then Manager of the wholesale wing. In 2004, Tui took on a butchery tutor role at the Meat Industry Training Centre in Petone (Weltec) and now works with students from a wide range of courses from business to hairdressing to plumbing.

Rob Prins – Account Manager South Island
rob.prins@competenz.org.nz or 027-589-8581

Rob is a qualified butcher and joins Competenz from Dunninghams where he has been the South Island sales representative supplying products to the meat industry. Prior to this Rob was the Programme Leader – Meat Industry Training Centre at CPIT.

Alternatively you can contact Competenz directly on 0800 88 00 99

Your apprentice will then be sent a Training Agreement to complete. Once this is registered with Competenz and NZQA the apprentice will receive their learning materials.