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WELCOME TO WORLDSKILLS
By: Matthew Papandrea
Where it Started….
• Washing Trays
• Making Coffee
• Vacuum Packing salami
• Making Sausages on a Milk Crate
• Being booked in every school Holidays + weekends
• Serving Customers
• OrganisingOrders
• Enrolled into TAFE for Meat Retailing
• Working as apprentice butcher full-time
• TAFE teachers invite me to enter WorldSkillsCompetition
• WorldSkillsJourney Begins
The Beginning…
• Top Secret training• Planning products• After hours practice sessions• Day of work at a Value Adding
Butcher
The TaskMEAT • Whole Lamb Carcase 19-22 kg• Whole Chicken Size 16
TASK• Break Up using hand tools to specification• Bone out products to specification• Preparation of Products to Specification• Rolling 1. Roll and Sew 2. Wrap Roll 3. Cage Roll• Slicing • Value Adding• Tray Packing/Final Display
ALSO MARKED ON• Safety and Hygiene• Communication • Use of all products
Regional Competition Day
• My first Competition • Nervous slightly • In TAFE Practical Room – provided some
comfort• Had Dilemma with Roll and Sew Lamb FQTR
Roast• Positive Mind set/determined attitude• Very particular and critical on fine details• Very happy on Completion, I didn’t know I had
won yet but was proud of my effort.
Final Display
Winning Gold For the First Time
FOR
WELCOME TO WORLDSKILLS PART 2
National Competition Weekend
• Homebush Dome
• Viewed to the public
• Little bench space
• Portable rail system
• Limited fridge space
• PRESSURE IS ON
The Task Day 1
MEAT • Whole Lamb Carcase 19-22 kg• Whole Chicken Size 16
TASK• Calculations Paper• Break Up using hand tools to specification• Bone out products to specification• Preparation of Products to Specification• Rolling 1. Roll and Sew 2. Wrap Roll 3. Cage Roll• Slicing • Value Adding• Tray Packing/Final Display
ALSO MARKED ON• Safety and Hygiene• Communication • Use of all products
Final Display DAY 1 Spring Lamb & Spring Chicken
The Task Day 2MEAT • Hindquarter of Beef YG category (3 Rib Sirloin) carcase 180-220kg
TASK• Break Up using hand tools to specification• Bone out products to specification• Preparation of Products to MASTER TRIM Specification• Slicing – Portion cutting to specified weight range• Value Adding• Tray Packing/Final Display
ALSO MARKED ON• Safety and Hygiene• Communication • Use of all products
Final Display Day 2Modern VS Traditional Beef
The Task Day 3MEAT• Haunch of Pork (split) Carcase 60-65 kg
TASK• Break Up using hand tools to specification• Bone out products to specification• Preparation of Products to NEW FASHION PORK Specification• Slicing – to measurements• Value Adding• 1 whole side of Haunch a minimum of 4 products free of guidelines• Tray Packing/Final Display
ALSO MARKED ON• Safety and Hygiene• Communication • Use of all products
Final Display Day 3Party Pork
Day 1
Day 2
Day 3
WorldSkills National GOLD medal
Where WorldSkills has Taken me
• Accepted on the BBM Skilled Futures program• Leadership Program with Mission Performance in the UK• Supporter for the Skillaroos in WorldSkills International Competition• Work experience in Denmark, Slagterfrimann - High class Value
adding store• Work experience in London, Barbecoa – Jamie Oliver’s Butcher
shop, Lidgates – High class butchery in London • Butcher Class experience – Ginger Pig London• Recently been selected in the Australian Tri-Nations Butchery team
Thank You For the Opportunity of being apart of the 2013 National Meat Retail Trainer’s Conference
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