BUTCHER OR SMALLGOODS MAKER-ANZSCO :351211

SKILL LEVEL 3

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ANZSCO 351211: BUTCHER OR SMALLGOODS MAKER


Major Group: 3 - Technicians and Trades Workers | Sub-Major Group: 35 - Food Trades Workers | Minor Group: 351 - Food Trades Workers | Unit Group: 3512 - Butchers and Smallgoods Makers

Description: Selects, cuts, trims, prepares and arranges meat for sale or supply, operates meat or smallgoods processing machines, or manages the processes in the production of smallgoods.

Skill Level 3 : Occupations at Skill Level 3 have a level of skill commensurate with one of the following:

- NZ Register Level 4 qualification
- AQF Certificate IV or
- AQF Certificate III including at least two years of on-the-job training.

At least three years of relevant experience may substitute for the formal qualifications listed above. In some instances relevant experience and/or on-the-job training may be required in addition to the formal qualification.

UNIT GROUP 3512: BUTCHERS AND SMALLGOODS MAKERS


Description: Select, cut, trim, prepare and arrange meat for sale and supply, operate meat and smallgoods processing machines, and manage the processes in the production of smallgoods.

Skill Level: Most occupations in this unit group have a level of skill commensurate with the qualifications and experience outlined below.

- In Australia:

AQF Certificate III including at least two years of on-the-job training, or AQF Certificate IV (ANZSCO Skill Level 3)

- In New Zealand:

NZ Register Level 4 qualification (ANZSCO Skill Level 3)

At least three years of relevant experience may substitute for the formal qualifications listed above. In some instances relevant experience and/or on-the-job training may be required in addition to the formal qualification.

Tasks
  • preparing meat for sale by removing bones, trimming fat and cutting, mincing and grinding meat to shape and size for display or as ordered
  • preparing crumbed cuts of meat, and marinating, seasoning and curing special cuts
  • selecting and preparing meat to produce smallgoods
  • operating machines to grind, mix, mince and tenderise meat
  • making seasonings and pickles by mixing spices, salt and other ingredients
  • operating sausage filling machines, smoking chambers, and cooking kettles and vats
  • advising customers on the suitability and uses of cuts of meat
  • may assist in menu planning and scheduling, and in estimating food production costs