Overview of the Retail Meat Qualifications

The diagram below shows the two main groupings of Retail Meat, covering predominantly the Supermarket sector and related supply chain components and Meat Butchery covering predominantly independent butchers.  While the qualifications split approximately by supermarket and independent butchers there is cross over depending on the business model/s used by an organisation. To make the division clearer the business model is included in the draft qualification titles.

The qualification levels have been included in the titles to help demonstrate the qualification pathway and/or complexity.  Please note qualification levels are not selected they are a numerical outcome of the levels allocated to individual components (unit standards) within the qualification; the calculation is set by NZQA.

To review the qualifications please click on the files below: 
All qualifications and the overview in one document  Complete Review

Individual qualification documents are below - please click on the qualification for the pdf.

Qualification  -  click the link for pdf	Level	Target Business Model
National Certificate in Meat Retail (Meat Packing)	2	Shelf Ready
National Certificate in Meat Retail (Shelf Ready)	2	Shelf Ready
National Certificate in Meat Retail (Case Ready)	3	Case Ready
National Certificate in Meat Butchery (Introductory)	2	Break & Bone
National Certificate in Meat Butchery (Advanced)	4	Break & Bone
National Certificate in Meat Retail (Management)	5	Retail Meat
Smallgoods Advanced Knowledge and Skills	3	Smallgoods Manufacturing
National Certificate in Meat Retail (Processing)   -  Cabinet Ready Meat strand    -  Carcase Processing strand	3 4	Cabinet and case ready processing plants within retail meat operations