fbpx
Call Now!+61 485 952 645

Butcher or Smallgoods Maker -ANZSCO : 351211

Skill Level 3
State Capital Visa subclass 189 Visa subclass 190 Visa subclass 489
ACT Australian Capital Territory Canberra
NSW New South Wales Sydney
NT Northern Territory Darwin
QLD Queensland Brisbane
SA South Australia Adelaide
TAS Tasmania Hobart
VIC Victoria Melbourne
WA Western Australia Perth

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