PRIMARY CUTTING TRAINING COURSE

OBJECTIVE :
This training course is aimed at inexperienced trainees. The recruitment will be the responsibility of the company.

The objective will be to teach them how to carve meat quarters, chosen from the beginning, according to the norm defined by the meat federation, under the authority of a tutor also chosen by the company.

COFCO agency's assignment is :

• To ensure the start of the training course, to supervise the course modules,
• to assess the progression of knowledge according to planned objectives, and prepare the end of training test.

At the end of the training course, each trainee will be capable of, working alone at a certain rate, carving the different quarters and naming them.


I) START UP PHASE
1) Initial knowledge appraisal.

• Behavioural study of trainee knowledge
  (To be able to assess the intellectual level of each tutor, in order to position the teaching methods of the modules)

2) Orientation of the training course and the operational rules.

• To define the operational rules to comply with, and the objectives expected by their company.

II) PRACTICAL PHASE
1) Knowledge development.

Under the management of the tutor, the trainees will begin to learn the carving of the carcass or the quarters, respecting the initial anatomy. According to the importance of the group, this session can be divided in two groups in order to make the course easier. Each trainee will alternate every two - weeks, in order to achieve a learning balance. They will practice repeatedly until each trainee masters the different operations.

III) EDUCATIONAL PHASE
1) The content of the technological modules of the me.

COFCO agency will communicate during meetings essential knowledge to all operators of meat-based products.

Descriptions of the modules :

• The concept of animal treatment
• The study of the carcass and quarters
• The bony diagram of the carcasses
• The terminology of the treated species
• The intrinsic quality of meat
• The behavioural study of the movements and the postures in the field

In one day, at regular intervals (to define), these different programs will be given by the agency, with the help of appropriated means.
Tests and exercises will make it easier to understand the subjects during the duration of the training course.

2) Individual progression of knowledge.

With the help of different materials and video, the progression of each trainee will be evaluated regularly by the COFCO trainer, the tutor and the manager of the concerned workshop.
These evaluations will be carried out regularly but unexpectedly so trainees don't expect them.


IV) CONCLUSION
1) Evaluation and overview.

At the end of the training course, the validation will be established in two steps :

• A practical test will allow the assessment of the knowledge and the skills acquired, in function with the objectives of the training course referential
• A written examination, in question form, based on the CAP (vocational training qualification) will concern the technology of meats and the gestures and postures at work

2) Training validation.

A training course certificate and professional qualification will be awarded to each trainee who will have perfectly validated his training course.
ANALYSIS DEBAT


LENGTH OF COURSE : 2 months minimum for beginners in the practice of the trade.

COFCO PARTICIPATION : To be determined, depending on the company's wishes.
Minimum accepted, once or twice a month, therefore 4 days