Topics covered

• Retail cuts from pork, beef, and lamb or goat
• Development of convenience and ready-to-cook products
• Pricing and profitability in the retail environment
• Sales techniques and customer engagement
• Shop layout and visual presentation
• Staff management and training principles

Learning outcomes 

• The student can develop and produce a product within the food and gourmet butchery field, including incorporating relevant requirements legislation and standards.
• The student can explain the environmental impact of products.
• The student can produce retail cuts from pork, beef, chicken and lamb
• The student can produce takeaway and convenience products.
• The student can contribute to product development within the field.
• The student can carry out simple packaging and distribution.
• The student can perform price calculations based on cost prices.
• The student can carry out marketing activities using basic marketing principles.
• The student can compose different meals with appropriate accompaniments based on various themes and seasons.
• The student can prepare and display goods for sale in display counters and on store shelves.
• The student can generate additional sales through proper product presentation, effective marketing, advertising, sales, and customer service.
• The student can calculate sales prices.
• The student can serve customers, provide guidance on preparation and accompaniments, and create additional sales through personal selling techniques and questioning techniques.