Angliss apprentice butcher reaps rewards
William Angliss Institute apprentice butcher Jimmy Nevill recently excelled in the recent MINTRAC butchery competition in Brisbane. MINTRAC is the national advisory council for meat industry training in Australia.
Jimmy had been selected through the state level Australian Meat Industry Council competition in October 2015 and competed against representatives from other Australian states. As part of the competition, apprentices are given a mystery box of ingredients to prepare, for Jimmy this meant preparing 12 different value-added products in the 90 minutes allocated.
Jimmy was awarded third place as National Apprentice of the Year at the presentation dinner that evening. Jimmy is continuing his apprenticeship with the Albert Street Butchery in Daylesford.
The specialised skills of a butcher are in high demand as a generation of consumers falls in love with cooking. Carry on the traditions of meat aging, curing, smoking, corning and boning as well as learning skills essential to working in a modern retail environment.
You will undertake training in industry and on site in meat processing classrooms, which run the Australian Meat Industry Council Food Safety Program to align with industry expectations and requirements.
The combination of industry and classroom training builds a robust set of skills and knowledge for graduates. William Angliss Institute's
relationship with Meat and Livestock Australia ensures that they deliver the latest industry approaches making you a sought after candidate by employers.
Certificate III in Meat Processing (Retail Butcher) - Apprenticeship
Certificate II in Meat Processing (Food Service)
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