Butcher (journeyman’s certificate)

Studiespesialisering

1. år

Vg1

2. år

Vg2

3. år

Vg3

4. år

Vg3

Restaurant and food processing

Food Production

Butchering

1. år - Vg1

Velg programområde

Restaurant and food processing

2. år - Vg2

Velg programområde

Food Production

3. år - 4. år

Velg programområde

Butchering

Aktuelle arbeidssteder

A butcher works in slaughterhouses or for other enterprises that engage in butchering.

Sentrale arbeidsoppgaver

Key tasks include:

receiving, operating, and caging animals, and putting them to death
doing the slaughtering in a proper, professional manner
preparing the carcass for further treatment
removal and handling of by-products
use and maintenance of hand tools, machines, and equipment
safeguarding hygiene by separating clean from unclean areas and processes

Personlige egenskaper

A butcher should be able to work efficiently, rationally and independently, and cooperate with others. Butchering animals requires a fundamental ethical attitude, in addition to professional abilities. Strict demands are put on cleanliness and good hygiene, and you should be good with your hands.