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NZQF NQ Ref

1585

Version

3

Page of

powerpluswatermarkobject9886502

National Certificate in Meat Retail Butchery (Advanced) (Level 4) with an optional strand in Curing, Smoking and Smallgoods Manufacture





Level

4

Credits

239

This qualification has been reviewed. The last date to meet the requirements is 31 December 2019.



Transition Arrangements

This qualification has been reviewed and replaced by the New Zealand Certificate in Butchery (Level 4) with optional strands in Carcass Breaking and Boning, Curing and Smoking, and Handcrafted Small Goods [Ref: 2972].


The last date for entry to programmes leading to this qualification is 31 December 2016.
For detailed information see Review Summaries on the NZQA website.
This qualification contains unit standards which replace expiring unit standards. For the purposes of this qualification, people who have gained credit for the expiring unit standards are exempt from the requirement to gain credit for the replaced unit standards.


Credit for

Exempt from

26999

28267

12624

28263

2503

28262


NZQF National Qualification Registration Information


Process

Version

Date

Last Date for Assessment

Registration

1

August 2010

December 2013

Revision

2

August 2012

December 2019

Review

3

October 2015

December 2019



Standard Setting Body
Competenz

PO Box 9005

Newmarket

Auckland 1149


Telephone 0800 526 1800

Email info@competenz.org.nz

Website www.competenz.org.nz
Other standard setting bodies whose standards are included in the qualification
Service Skills Institute (ServiceIQ)

New Zealand Industry Training Organisation

NZQA


National Certificate in Meat Retail Butchery (Advanced) (Level 4) with an optional strand in Curing, Smoking and Smallgoods Manufacture





Level

4

Credits

239



Purpose

This qualification is for people who work largely unsupervised in the meat retail butchery industry. It may be used as a means of recognising existing skills and knowledge that people may already have gained through significant industry experience prior to entry to training programmes.


The National Certificate in Meat Retail Butchery (Introductory) [Ref: 1584] is not a prerequisite to this qualification, however, this qualification does build on the skills and knowledge recognised by that qualification.
The compulsory section includes the skills related to customer service, communications, food hygiene, meat packing, knife maintenance, safe work practices, carcase processing, slicing, sawing, trimming and rolling. This section also includes knowledge related to refrigeration, livestock development and slaughter, livestock anatomy, cuts, and meat yield, the purpose and methods for adding value to meat for retail sale, the nutritional values, cooking and serving suggestions for meat products, the purpose and application of legislation governing the retail meat trade, contamination hazards and control methods, meat cuts and stock control.
The elective section allows trainees to focus on knowledge and skills relating to commercial cookery and the hospitality industry or to focus on sector specific or generic retail and distribution management skills and knowledge.
The optional strand in Curing, Smoking and Smallgoods recognises the skills of curing and smoking meat for sale and of producing mince-based smallgoods for meat retailing.
This qualification provides a pathway to the National Certificate in Meat Retailing (Forecasting, Purchasing and Production) [Ref: 1213], the National Certificate in Retail (Level 4) [Ref: 0995], or the Diploma in Meat Technology (Level 5) - Massey University [Ref: MY0157].

Replacement Information

This qualification, the National Certificate in Meat Retail Butchery (Cabinet and Shelf Ready) [Ref: 1582], the National Certificate in Meat Retailing with strands in Consumer Ready, and Meat Packing [Ref: 1583], and the National Certificate in Meat Retail Butchery (Introductory) [Ref: 1584] replaced the National Certificate in Meat Retailing (Meat Packing) [Ref: 0564] and the National Certificate in Meat Retailing (Proficient) with optional strands in Boning; Curing, Smoking and Smallgoods; and Retailing [Ref: 0900].



Credit Range





Compulsory

Elective

Optional strand in Curing, Smoking and Smallgoods Manufacture

Level 1 credits

11

0-2

-

Level 2 credits

26

0-2

-

Level 3 credits

102

0-2

46

Level 4 credits

96

0-3

-

Level 5 or above credits

-

0-5

-

Minimum totals

235

2

46

Minimum total including optional strand

285



Requirements for Award of Qualification





Award of NZQF National Qualifications
Credit gained for a standard may be used only once to meet the requirements of this qualification.
Unit standards and achievement standards that are equivalent in outcome are mutually exclusive for the purpose of award. The table of mutually exclusive standards is provided on the New Zealand Qualifications Authority (NZQA) website: http://www.nzqa.govt.nz/qualifications-standards/standards/standards-exclusion-list/.
Reviewed standards that continue to recognise the same overall outcome are registered as new versions and retain their identification number (ID). Any version of a standard with the same ID may be used to meet qualification requirements that list the ID and/or that specify the past or current classification of the standard.


Summary of Requirements


  • Compulsory standards

  • Elective – A minimum of 1 standard as specified

The following strands are optional



  • Curing, Smoking and Smallgoods Manufacture Optional Strand


Detailed Requirements

 

Compulsory

The following standards are required

 

Health > Occupational Health and Safety > Occupational Health and Safety Practice



ID

Title

Level

Credit

497

Demonstrate knowledge of workplace health and safety requirements

1

3

 

Humanities > Communication Skills > Interpersonal Communications



ID

Title

Level

Credit

1277

Communicate information in a specified workplace

2

3

 

Humanities > Communication Skills > Reading



ID

Title

Level

Credit

2989

Select, assess, and read texts to gain knowledge

2

3

 

Manufacturing > Meat Processing > Meat Retail Butchery



ID

Title

Level

Credit

16103

Process beef carcasses to produce meat cuts

4

25

16104

Cut and bone poultry carcasses to produce meat cuts

4

5

16105

Process pork carcasses to produce meat cuts

4

14

16106

Process sheep carcasses to produce meat cuts

4

14

17234

Demonstrate knowledge of livestock development and slaughter

3

4

17235

Demonstrate knowledge of livestock anatomy, cuts, and meat yield

3

4

26264

Select, trim and manually slice sheep meat

4

4

26265

Select and slice sheep meat by machine

3

4

26266

Select and saw sheep meat cuts

3

4

26267

Select and mince sheep meat

3

4

26268

Prepare and roll sheep meat products for sale

3

4

26269

Select, trim and manually slice beef meat cuts

4

9

26270

Select and slice beef meat by machine

3

8

26271

Select and saw beef meat cuts

3

6

26272

Select and mince beef meat

3

6

26273

Prepare and roll beef meat products for sale

3

4

26274

Select, trim and manually slice pork meat cuts

4

5

26275

Select and slice pork meat by machine

3

4

26276

Select and saw pork meat cuts

3

4

26277

Select and mince pork meat

3

4

26278

Prepare and roll pork meat products for sale

3

4

26279

Select, trim and manually slice poultry meat cuts

3

2

26280

Select and slice poultry meat by machine

3

3

26281

Select and mince poultry meat

2

2

26282

Prepare and roll poultry meat products for sale

2

2

 

Manufacturing > Meat Processing > Meat Retailing



ID

Title

Level

Credit

6996

Produce value-added meat-based products for display and sale

4

20

6997

Produce trays of wrapped and labelled meat suitable for display

3

16

17236

Demonstrate knowledge of refrigeration for meat retailing

2

2

17238

Describe the nutritional values, cooking and serving suggestions for meat products

3

3

17239

Explain the purpose and application of legislation governing the retail meat trade

3

4

26263

Demonstrate knowledge of meat cuts and stock control

1

4

 

Manufacturing > Primary Products Food Processing > Primary Products Food Processing - Core Skills



ID

Title

Level

Credit

28263

Monitor a HACCP system in own work area in a food processing operation

3

5

 

Manufacturing > Primary Products Food Processing > Primary Products Food Processing - Operational Skills



ID

Title

Level

Credit

28262

Use and maintain hand knives in a primary products food processing operation

3

3

28267

Sharpen hand knives in a primary products food processing operation

3

2

 

Service Sector > Hospitality > Food Safety



ID

Title

Level

Credit

167

Practise food safety methods in a food business

2

4

20666

Demonstrate a basic knowledge of contamination hazards and control methods used in a food business

2

2

 

Service Sector > Retail, Distribution, and Sales > Retail and Distribution Core Skills



ID

Title

Level

Credit

11941

Establish and maintain positive customer service interactions

2

2

 

Service Sector > Retail, Distribution, and Sales > Sales Transactions



ID

Title

Level

Credit

11938

Assist customers to select goods and/or services face to face

2

3

 

Service Sector > Service Sector Skills > Service Sector - Core Skills



ID

Title

Level

Credit

56

Attend to customer enquiries face-to-face and on the telephone

1

2

62

Maintain personal presentation and a positive attitude in a workplace involving customer contact

2

3

64

Perform calculations for the workplace

1

2

 

Elective

A minimum of 1 standard

 

Service Sector > Hospitality > Cookery



ID

Title

Level

Credit

13344

Demonstrate knowledge of the characteristics of commercial cookery methods and their applications

2

3

 

Service Sector > Hospitality > Hospitality - Foundation Skills



ID

Title

Level

Credit

15900

Prepare and present meat in the hospitality industry

1

4

 

Field

Subfield

Domain

Manufacturing

Meat Processing

Any

Service Sector

Retail, Distribution, and Sales

Retail and Distribution Management

 

Curing, Smoking and Smallgoods Manufacture Optional Strand

The following standards are required

 

Manufacturing > Meat Processing > Meat Retailing



ID

Title

Level

Credit

6993

Cure and smoke meat for sale

3

23

6995

Produce meat-based smallgoods for meat retailing

3

23

 

Transition Arrangements




Version 2




Version 2 was issued as standard 17024 is due to expire in December 2012.

Changes to structure and content



  • Expiring standard 17024 was removed and replaced by standard 26999.

  • Standard 2503 has increased from level 2 to level 3, and from 2 credits to 3 credits.

  • Standard 11938 has increased in value from 2 credits to 3 credits.

  • Credit total for the qualification increased from 240 or 284 with optional strand to 243 or 287 with optional strand.

For detailed information see Review Summaries on the NZQA website.




Credit for

Exempt from

16107

26269, 26270, 26271, 26272, 26273

16108

26279, 26280, 26281, 26282

16109

26274, 26275, 26276, 26277, 26278

16110

26264, 26265, 26266, 26267, 26268

17024

26999

Competenz is working with all active providers in the sector to ensure the transition process is barrier free. Competenz does not believe that anyone should be disadvantaged by the transition process and can provide advice on the options available via email or at the address below.


Previous versions
Version 1 of this qualification, the National Certificate in Meat Retail Butchery (Cabinet and Shelf Ready) [Ref: 1582], the National Certificate in Meat Retailing with strands in Consumer Ready, and Meat Packing [Ref: 1583], and the National Certificate in Meat Retail Butchery (Introductory) [Ref: 1584] replaced the National Certificate in Meat Retailing (Meat Packing) [Ref: 0564] and the National Certificate in Meat Retailing (Proficient) with optional strands in Boning; Curing, Smoking and Smallgoods; and Retailing [Ref: 0900].
This qualification contains standards that replace earlier standards. For the purposes of this qualification, people who have gained credit for the expiring standards are exempt from the requirement to gain credit for the replacement standards.
Candidates enrolled in version 1 will need to have credit for the expiring standard 17024 by December 2012 or they must transfer to version two. No new trainees will be enrolled into the replaced qualification.
Certification
This certificate will display the logos of NZQA, the Competenz and the organisation that has been granted consent to assess against standards that meet the requirements of the qualification (accredited).
Classification
This qualification is classified according to the classification system listed on the Directory of Assessment Standards (DAS) and the New Zealand Standard Classification of Education (NZSCED) system as specified below.

 


DAS Classification

NZSCED

Code

Description

Code

Description

2169

Manufacturing > Meat Processing > Meat Retail Butchery

110105

Food, Hospitality and Personal Services > Food and Hospitality > Butchery




Quality Management Systems

Providers and Industry Training Organisations must be granted consent to assess by a recognised Quality Assurance Body before they can register credits from assessment against standards. Organisation with consent to assess and Industry Training Organisations assessing against standards must engage with the moderation system that applies to those standards. Consent to assess requirements and the moderation system are outlined in the associated Consent and Moderation Requirements (CMR) for each standard.






Competenz

SSB Code 101571



Ó New Zealand Qualifications Authority 2016





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