Certificate III in Meat Processing (Retail Butcher) - MTM30813
Skills Base Australia Pty Ltd
Type of institution: Registered Training Organisation
Level: Vocational Education and Training (VET)
CRICOS:
This qualification is part of the Australian Meat Industry Training Package. It is the trade qualification for butchers.
Structure
- 43 units: 38 core
- 5 elective
Subjects
- Use numerical applications in the workplace
- Provide advice on nutritional role of meat
- Collect and prepare standard samples
- Manage stock
- Utilise the Meat Standards Australia system for beef to meet customer requirements
- Comply with Quality Assurance and HACCP requirements
- Use basic methods of meat cookery
- Assess and sell poultry product
- Balance and secure point-of-sale terminal
- Calculate yield of carcase or product
- Prepare and produce value-added products
- Prepare and operate a bandsaw
- Break and cut product using a bandsaw
- Trim meat for further processing
- Calculate and present statistical data in a meat enterprise
- Coordinate merchandise presentation
- Store meat product
- Monitor meat temperature from receival to sale
- Prepare, roll, sew and net meat
- Package product using automatic packing and labelling equipment
- Locate, identify and assess meat cuts
- Provide mentoring
- Prepare portion control to specifications
- Provide service to customers
- Provide coaching
- Trim meat to specifications
- Receive meat product
- Communicate in the workplace
- Meet customer needs
- Bone game meat
- Bone and fillet poultry
- Overview the meat industry
- Prepare primal cuts
- Merchandise products and services
- Sell products and services
- Prepare and slice meat cuts
- Undertake minor routine maintenance
- Assess and address customer preferences
- Provide work skill instruction
- Smoke product
- Identify and repair equipment faults
- Despatch meat product
- Process sales transactions
- Order stock in a meat enterprise
- Apply first aid
- Provide advice on cooking and storage of meat products
- Package meat and smallgoods for retail sale
- Clean food-handling areas
- Follow safe work policies and procedures
- Package product using manual packing and labelling equipment
- Maintain personal equipment
- Assess carcase/product quality
- Make and sell sausages
- Select, weigh and package meat for sale
- Vacuum pack product in a retail operation
- Prepare specialised cuts
- Identify species and meat cuts
- Operate a personal computer
- Prepare minced meat and minced meat products
- Break carcases for retail sale
- Undertake routine preventative maintenance
- Cost and price meat products
- Sharpen knives
- Apply hygiene and sanitation practices
- Produce and sell value-added products
- Cure, corn and sell product
Study pathways
Pathways into the qualificationPathways into the qualification may be:after completion of a Certificate I or II Meat Processing qualification, with credit for relevant completed units after completion of a pre-apprenticeship programthrough Recognition of Prior Learning by direct entry without prior industry skills or knowledgeThis qualification is suited to Australian Apprenticeship pathways. Pathways from the qualificationAfter achieving this qualification, candidates may undertake:any other Certificate III in Meat Processing qualification, with credit for applicable units successfully completedMTM40111 Certificate IV in Meat Processing (Leadership)MTM40311 Certificate IV in Meat Processing (Quality Assurance)MTM40411 Certificate IV in Meat Processing (General) small business management qualifications
Study information
| Campus | Fees | Entry | Mid year intake | Attendance |
|---|---|---|---|---|
| Warrnambool | No |
