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Certificate II in Meat Processing (Meat Retailing) - AMP20415
Charles Darwin University
Type of institution: University/Higher Education Institution
Level: Vocational Education and Training (VET)
CRICOS: 00300K
This qualification covers work activities undertaken by workers working in meat retailing enterprises.No licensing, legislative or certification requirements apply to this qualification at the time of publication.
Structure
- 27 units: 5 core
- 22 electives
Subjects
- Use numerical applications in the workplace
- Balance and secure point-of-sale terminal
- Comply with Quality Assurance and HACCP requirements
- Trim meat to specifications
- Monitor meat temperature from receival to sale
- Undertake routine preventative maintenance
- Process sales transactions
- Apply hygiene and sanitation practices
- Communicate in the workplace
- Select, weigh and package meat for sale
- Clean meat retail work area
- Identify species and meat cuts
- Despatch meat product
- Provide service to customers
- Vacuum pack products in a retail operation
- Trim meat for further processing
- Apply First Aid
- Package product using automatic packing and labelling equipment
- Break and cut product using a bandsaw
- Follow safe work policies and procedures
- Undertake minor routine maintenance
- Operate a personal computer
- Provide advice on cooking and storage of meat products
- Prepare and operate bandsaw
- Prepare and slice meat cuts
- Maintain personal equipment
- Package products using manual packing and labelling equipment
- Make and sell sausages
- Use basic methods of meat cookery
- Produce and sell value-added products
- Store meat product
- Receive meat products
- Package meat and smallgoods product for retail sale
- Sharpen knives
- Overview the meat industry
- Prepare minced meat and minced meat products
Study information
| Campus | Fees | Entry | Mid year intake | Attendance |
|---|---|---|---|---|
| Palmerston | Domestic: $11,000 | No |
|
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