Certificate III in Meat Processing (Smallgoods - Manufacture) - AMP31016
Training and Quality Management Services Pty Ltd
Type of institution: Registered Training Organisation
Level: Vocational Education and Training (VET)
CRICOS:
This qualification covers work activities undertaken by smallgoods producers working in a small to medium-sized traditional smallgoods enterprise which produces a range of smallgoods products. Graduates from this qualification will have a wide range of cognitive, technical and communication skills to select and apply a specialised range of tools, materials and information to:complete routine activitiesprovide and transmit solutions to predictable and sometimes unpredictable problems.Graduates will apply knowledge and skills to demonstrate autonomy and judgement and to take limited responsibility in known and stable contexts within established parameters. No licensing, legislative or certification requirements apply to this qualification at the time of publication.
Structure
- 26 units: 5 core
- 21 elective
Subjects
- Use numerical applications in the workplace
- Operate forklift in a specific workplace
- Record and present data
- Perform basic tests
- Store carcase product
- Prepare primal cuts
- Prepare dried meat
- Comply with Quality Assurance and HACCP requirements
- Trim meat to specifications
- Thaw product - air
- Rotate meat product
- Clean work area during operations
- Break carcase into primal cuts
- Slice product using simple machinery
- Apply hygiene and sanitation practices
- Pack smallgoods product
- Communicate in the workplace
- Fill casings
- Rotate stored meat
- Move materials mechanically using automated equipment
- Prepare dry ingredients
- Manually link and tie product
- Store carton product
- Work with temperature controlled stock
- Operate mixer or blender unit
- Use standard product descriptions - beef
- Operate bar and coder systems
- Batch meat
- Package product using thermoform process
- Despatch meat product
- Package product using gas flushing process
- Vacuum pack product
- Sort meat
- Inspect carton meat
- Maintain production records
- Package product using automatic packing and labelling equipment
- Blend meat product
- Provide work skill instruction
- Follow safe work policies and procedures
- Prepare product formulations
- Operate scales and semi-automatic labelling machinery
- Clean chillers
- Prepare and slice meat cuts
- Ferment and mature product
- Prepare meat-based pates and terrines for commercial sale
- Inspect hindquarter and remove contamination
- Thaw product - water
- Operate metal detection unit
- Work in a freezer storage area
- Cure and corn product
- Provide first aid
- Assess product in chillers
- Use standard product descriptions - pork
- Manually shape and form product
- Smoke product
- Measure and calculate routine workplace data
- Package meat and smallgoods product for retail sale
- Sharpen knives
- Overview the meat industry
- Handle materials and products
- Identify and repair equipment faults
- Inspect forequarter and remove contamination
- Clean after operations - boning room
- Clean food-handling areas
- Perform standard calibrations
- Handle and transport samples or equipment
- Cook, steam and cool product
- Obtain representative samples in accordance with sampling plan
- Select, identify and prepare casings
Study information
| Campus | Fees | Entry | Mid year intake | Attendance |
|---|---|---|---|---|
| Student/Trainee Workplace | Domestic: $4,412 | No |
|
