Bundesinstitut für Berufsbildung (BIBB)

Designation of occupation

Butcher
Recognised by ordinance of 23 March 2005 (BGBl. I p. 898)

Duration of traineeship

3 years
The venues for training are company and part-time vocational school (Berufsschule).

Field of activity

Butchers work in the butcher's trade, in specialist butcher shops and retail stores, in the meat product industry, in slaughterhouses, in the meat wholesale industry and in meat jointing companies.

Occupational skills

Butchers

• produce a wide range of sausage products, particularly pre-cooked sausage, fresh sausage and raw cured sausage
• joint slaughtered animal carcasses
• process meat parts for further finishing and for sale
• make pre-cooked and raw cured salted products 
• make products ready for cooking and use in the kitchen
• make mincemeat and mincemeat products
• use storage and packaging processes
• operate systems, machines and instruments
• ensure the quality of their products
• work independently and as part of a team
• observe regulations regarding food products and hygiene, as well as the regulations on work and health protection
• take into account economic and environmental aspects, as well as consumer protection issues
• present their products
• are able - depending on their selected specialist qualification - to slaughter animals, make particular meat and sausage products and dishes, sell meat products giving comprehensive advice to customers, provide a catering service and pack products.
  

Last modified on: December 12, 2006