Built Around You
MBA understands that every business has unique training needs. Our Custom Training Programme is designed to be fully flexible — you can select specific modules to address immediate skill gaps, or we can custom-design a complete programme tailored to your team.
This lets you cut out unnecessary theory and focus on the practical skills that matter most to your operation, over a timeframe that works for your business.
Key Benefits
Available Modules
| Module | Learning Outcomes |
|---|---|
| Hygiene & Safety | Personal, workplace, equipment and production hygiene |
| Butchery Equipment | Operation, maintenance, disassembly, cleaning and assembly |
| Supply & Cold Chain | Cold chain, receiving, slaughtering, meat classification |
| Carcass Meat & Bone Charts | Beef, Sheep/Lamb, Pork — classification of red meat |
| Minced Meat Production | GMP, sausage casing, spices, mincing, value-add products |
| Beef (FQ & HQ) | Primal cuts, retail cuts, de-boning, value-add, cooking methods |
| Pork | Primal cuts, retail cuts, de-boning, value-add, cooking methods |
| Sheep / Lamb / Goat | Primal cuts, retail cuts, de-boning, value-add, cooking methods |
| Chicken | De-boning poultry into primal and retail cuts, value-add |
| Merchandising | Counter layout, display, shrinkage, pricing, stock rotation |
| Cured Meat Products | Brining, salting & drying, biltong & drywors |
| Butchery Calculations | Cutting tests, production costings, temperature controls |
Certification