Introducing the FHG Butcher School

Introducing the FHG Butcher School

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The Freddy Hirsch Group has a long tradition of adding value to the South African meat industry. The company has introduced many innovations that have helped the meat industry in this country succeed, to the benefit of everyone involved.

It is our interest, and that of the industry, to continuously improve the quality of products to the end consumer. With this in mind, we launched the First SA Meat School. Our goal is to service independent and franchise butchers and uplift local communities through skills development.

This training school provides an opportunity for our customers to establish or reestablish their companies in the SA meat industry. In a competitive economic environment, the companies that succeed are those that prudently re-invest in the areas that guarantee product quality, product innovation and first-class presentation.

What do we offer?

The courses incorporate all aspects of running a profitable, top-class, fresh meat business. They are packed with ideas to improve your products and their presentation. Training is offered as a full qualification or in the form of skills programmes. Currently we do not offer any public courses.  Keep visiting our website for updates on future scheduled courses.

What is a Skills Programme?

It’s a structured learning programme which consists of theory and practical training that is mostly classroom-based. It also includes workplace experience based on unit standards, which form part of a national qualification.

Are the programmes recognised?

Fresh Meat Processing (59386) and Meat Processing (57880) are qualifications registered by

SAQA as National Certificates.

The qualifications and skills programmes are accredited by the FoodBev SETA. Freddy Hirsch Butcher’s Training

School has FULL accreditation status with FoodBev SETA (Acc. No 587/00009/0513).

Skills Programmes registered with FoodBev SETA

Butchery Hygiene and Safety

Manufacture Minced Meat

Processing Meat Carcasses

Processing Pork Carcasses

Butchery Merchandising

Quality Management for Butcheries

Receiving Quality Meat

Manufacturing Processed Meat Products

Processing Poultry Carcasses

Meat Processing

Meat Processing and Safety Practices