Independent Institute - iifp offer Practical workshops for Meat processing certificates.
There are 7 workshops, covering topics such as: manufacturing fresh meat products, value-adding, cooked meat products, sausage manufacturing, lamb, pork and beef butchery.
This will contribute to closing the skills gap in an individual’s skills development at work
Held at our training rooms located at - 7 Ridgeway Rd Elizabeth West, at BFF food/meat accredited processing complex.
These workshops are offered to fulltime and part-time apprentices in Meat retail / Smallgoods / Meat processing but are not compulsory if they can be undertaken at work.
Workshops are particularly recommended for School-Based-Apprentices who able to attend during school time and where the host employer nominates to undertake further in-house development of skills and matching of standards during their activity days at work.
There are 7 workshops broken into morning and afternoon sessions. The activities (listed in the following table) may be attended either over one or more full days or one morning and another afternoon (or visa versa) This will contribute to closing the skills gap in an individuals skills development at work.
1. Manufacture of fresh meat products
Workshop 1
- Mince & Mince products
- Sausages and related products
2. Lamb Processing & storage
Workshop 2
- Carcase Evaluation, Break-up/Bandsaw, Boning, Trimming
- Slicing/cutting, display Rolling, Storage
3. Produce Value Added Products & Apply basic methods of meat cookery
Workshop 3
- Value Added Products/Chicken boning
- Basic Meat cooking Methods
4. Beef Fore1/4 Processing, Rolling & Display
Workshop 4
- Carcase Evaluation, Break-up, Boning, Trimming
- Slicing/cutting, display Rolling, Storage,
5. Pork Butchering & basic packaging
Workshop 5
- Carcase Evaluation, Yield Test, Method-Boning room-Manufacturing- Retail Break-up & Boning, Trimming
- Slicing/cutting, display Rolling, Storage, Cost and price cuts
6. Manufacture of Cooked Meat Products
Workshop 6
- Cure and Corn Product
- Basic cooked sausage manufacturing
7. Beef Hind ¼ Processing Meat quality and Merchandising
Workshop 7
- Carcase Evaluation, Break-up, Boning, Trimming, Stock Management
- Slicing/cutting, display Rolling, Storage
This format allows attendance by all enrolled participants in only those areas deemed necessary due to an enterprise who does not undertake these activities in their workplace, and where the units of competency are compulsory in the certificate they are undertaking.
For those employers who feel that their Trainee/ Apprentice/ Mid-career staff member would benefit from their attendance at one of these sessions, this then would be an additional opportunity to see an alternate approach or practice various methods demonstrated to widen their range of products in their workplace and for their general interest.
iifp enrolled Apprentices up to level 3 may attend these sessions at no additional cost as the session may be part of their necessary skills development towards the qualification. Other participants, at any level, may attend sessions to update their skills. This will attract a ffee through a Fee for Service enrolment
