National Certificate in Meat Retailing (Forecasting, Purchasing and Production)
Level / 4Credits / 58
This qualification has been reviewed. The last date to meet the requirements is 31 December 2019.
Transition Arrangements
This qualification was republished in May 2016 to extend the last date for enrolment from 31 December 2016 to 31 December 2017.
This qualification has been reviewed and replaced by New Zealand Certificate in Butchery Operations Management (Level 5) [Ref:2971]
The last date for entry into programmes leading to this qualification is 31 December 2017.
For detailed information see Review Summaries on the NZQA website.
NZQF National Qualification Registration Information
Process / Version / Date / Last Date for AssessmentRegistration / 1 / December 2005 / December 2019
Review / 2 / August 2010 / December 2019
Review / 3 / October 2015 / December 2019
Republication / 3 / May 2016 / December 2019
Standard Setting Body
Competenz
PO Box 9005
Newmarket
Auckland 1149
Telephone0800 526 1800
Website
National Certificate in Meat Retailing (Forecasting, Purchasing and Production)
Level / 4Credits / 58
Purpose
This qualification is for experienced butchers and butchery managers who work in unsupervised management roles in the meat retailing industry. It may be used as a means of recognising the skills and knowledge that people may already have gained through significant industry experience prior to entry.
The National Certificate in Meat Retail Butchery (Introductory) [Ref: 0986], the National Certificate in Meat Retail Butchery (Advanced) with an optional strand in Curing, Smoking and Smallgoods Manufacture [Ref:1585], the National Certificate in Meat Retail Butchery (Cabinet and Shelf Ready) [Ref: 1582] and the National Certificate in Meat Retailing with strands in Consumer Ready, and Meat Packing are not prerequisites to this qualification, however, this qualification does build on the skills and knowledge recognised by those qualifications.
This qualification recognises the competencies required by the retail meat industry in: forecasting requirements and ordering meat for a retail business; assessing the quality and determining the use of the carcass meat and primal cuts when they arrive; and producing value-added meat based products for display and sale from the product which has been ordered and assessed.
This qualification provides a pathway to the National Certificate in Retail (Level 4) [Ref:0995], or the Diploma in Meat Technology (Level 5) - MasseyUniversity [NZQFRef:MY0157].
CreditRange
Level 4 credits /42
Level 5 credits /16
Total /58
Requirements for Award of Qualification
Award of NQF QualificationsCredit 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 in section 7 of the New Zealand Qualifications Authority (NZQA) Rules and Procedures publications available at
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
Detailed Requirements
Compulsory
The following standards are required
Manufacturing > Meat Processing > Meat Retailing
ID / Title / Level / Credit6990 / Forecast requirements and order product for meat retailing / 5 / 16
6991 / Assess quality and determine use of carcass meat and primal cuts / 4 / 22
6996 / Produce value-added meat-based products for display and sale / 4 / 20
Transition Arrangements
Version 2
Version 2 was issued following a review to update levels and referenced qualification titles quoted in version 1 of this qualification.
Changes to structure and content
- Level of standard 6990 increased from 4 to 5.
- Qualification pathway information was amended.
For detailed information see Review Summaries on the NZQA website.
Individuals in programmes of learning leading towards version 1may complete that qualification or transfer to version 2 of the qualification. 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 of the qualification
Version 1 was issued to replace the Forecasting, Purchasing and Production optional strand of the National Certificate in Meat Retailing (Proficient) with optional strands in Boning; Curing, Smoking and Smallgoods; Retailing; and Forecasting, Purchasing and Production [Ref: 0900].
The last date for award of the replaced optional strand was 31December 2007.
Certification
This certificate will display the logos of NZQA, the Competenz and the accredited organisation.
Classification
This qualification is classified according to the NQF classification system and the NewZealand Standard Classification of Education (NZSCED) system as specified below.
DAS Classification / NZSCEDCode / Description / Code / Description
966 / Manufacturing > Meat Processing > Meat Retailing / 110105 / Food, Hospitality and Personal Services > Food and Hospitality > Butchery
Quality Management Systems
Providers and Industry Training Organisations must be accredited by a recognised Quality Assurance Body before they can register credits from assessment against standards. Accredited providers and Industry Training Organisations assessing against standards must engage with the moderation system that applies to those standards. Accreditation requirements and the moderation system are outlined in the associated Accreditation and Moderation Action Plan (AMAP) for each standard.
Competenz
SSB Code 101571 / New Zealand Qualifications Authority 2018