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BEWARE of “fly by night” unregistered schools who offer courses! We have found Individuals advertising courses, falsely claiming that they are registered SETA assessors and moderators.

It is important that the school MUST be accredited separately and have a certificate and accreditation number proving that it is a registered training provider.

Then you should also check to see if the Moderator and Assessors are registered with certificates.

Home > Fresh Meat Processing Technician Course

INTRODUCTION COURSE TO FRESH MEAT PROCESSING

Course starts every second monday

Duration:

+/- 2 Weeks

Price:

R6 950 (Course only)

Course Dates:

COURSES START EVERY SECOND MONDAY BOOK IN ADVANCE

Language

Course offered in Afrikaans and English

Details

Meat cutting course details

SA Butchery Training School Meat Cuts

We teach you how to make:
Boerewors, Patties, Cheese wors, Flavoured sausages, Biltong & Drywors.

We will teach you to cut primal cuts into retail cuts like:
Rump, T-Bones, Fillets, Stewing steak, Meat rolls, Shin, mince meat and much more...

You will learn:

  • Troubleshooting
  • Health & safety

In this course the following topics will be discussed and demonstrated, the learner will also be given the opportunity to work practically.

Communicate with customers, peers and members of management by demonstrating the ability to summarize information in a verbal or written form.

Maintain food safety, good manufacturing practices and quality assurance practices in a food processing environment.

Prepare for and produce fresh meat cuts according to customer needs.

*Breaking meat carcasses into primal cuts.

*Form or fill raw minced meat products using automated equipment.

*Salt and dry meat

*Debone and cut meat primal cuts into retail cuts.

SA Butchery Training School Meat Cuts

*Identify and deal with factors influencing meat quality

*Providing customer service

*Smoke meat

2 Qualified Moderators and Assessors form part of the staff ensuring that the course is presented to standard.


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