Butchery Training Centre Officially Opens Intermediate Class to the Public

The Butchery Training Centre (BTC), renowned as one of the pioneers of butchery education in Indonesia, proudly announces that its Intermediate Class originally available exclusively to B2B clients such as restaurants, hotels, and retail outlets is now open to the public. This move is part of BTC’s ongoing mission to nurture skilled butchers across the country, ensuring that those with a passion for the craft can access top-tier training, whether they are individuals or part of an F&B team.

The Intermediate Class offers a more in-depth, hands-on technical learning experience for individuals who are eager to advance their butchery skills. It is tailored not only for those with basic knowledge but also for anyone seeking to dive deeper into the art of butchery. The curriculum is designed to meet the demands of the evolving food industry, blending practical and theoretical learning that equips participants with the skills to excel in professional kitchens or even launch their own FnB businesses.

Shinta Kencana, BTC Course Counsellor & Coordinator, expressed her enthusiasm about opening this class to a broader audience.
"We’ve received increasing interest from individuals who want to elevate their butchery skills. By opening this class to the public, we’re creating opportunities for more people to deepen their knowledge and refine their techniques. It’s an exciting step for BTC, and we’re thrilled to share it with a wider community."

The Intermediate Class covers a comprehensive range of topics that go beyond the basics. This program emphasizes a highly interactive and hands-on learning approach, where participants are actively involved in every aspect of the training. Under expert guidance, students will gain practical experience that is directly applicable to real-world butchery. The training module includes :

1. Workplace Health & Safety (K3): Ensuring that students understand the importance of safety in the workplace, from handling tools to maintaining a hygienic environment.
2. Knife Maintenance & Sharpening: Teaching proper care for knives and sharpening techniques, which are crucial for precision and efficiency in butchery.
3. Knife Use, Slicing Machine, Wrapping & Vacuum: Training on how to use various tools effectively, including slicing machines and vacuum sealing for product preservation.
4. Meat Cutting, Trimming & Its Variations: Covering different cuts of meat, trimming techniques, and variations for different types of products, tailored to customer needs.
5. Use of Butcher String, Arranging & Labeling: Learning how to properly tie cuts with butcher string, arrange them for presentation, and label products accurately for sales or storage.
6. Utilization of Trimmings & Process Recording: Maximizing the use of all trimmings and keeping detailed records of processes, including trimmings, fat, and yield tabulation ensuring efficiency and profitability.
7. Hygiene, Sanitation, and Grilling Products: Maintaining the highest standards of cleanliness in the workspace, along with mastering the grilling of meat products for consistent quality.

Charlos Lalack, Director of BTC, highlighted the significance of expanding the course to a wider audience:
"Opening the Intermediate Class to the public is a big step in our mission to advance the butchery profession in Indonesia. This program not only trains butchers to master advanced skills, but it also prepares them to apply these skills in real-world settings. We’re excited to see individuals, not just businesses, take advantage of this opportunity."

The Intermediate Class was initially designed for businesses to improve the skills of their in-house teams, but due to growing demand, BTC has now made this specialized training accessible to the public.

Butcher Wahyu, BTC’s Certified Trainer and Indonesia’s first contender for the World Butchers' Challenge 2025, spoke about the importance of the skills taught in the Intermediate Class:
"This class is where students really hone their skills. We teach them not just how to cut meat purposefully but how to manage the entire process, from maximizing yields to maintaining sanitation. These are the skills that set a great butcher apart from the ordinary butchers.”

With hands-on training and industry-standard knowledge, BTC’s Intermediate Class ensures that students leave with the practical skills needed to thrive in the butchery profession, whether they are working in restaurants or retail outlets, or pursuing entrepreneurial ventures.