MTM20300 Certificate II in Meat Processing (Meat Retailing)
Qualification: Certificate II (AQF)
Training Package: MTM00 Australian Meat Industry
TAFE NSW Course No: 9518
This course is for people who want to work in the retail sector of the meat processing industry.
You will learn about work practices in retail meat enterprises including health, safety, quality and productivity. You will also learn how to prepare and package basic meat products for sale. Students should be aware that before they may enter a licensed Meat Processing establishment, prescreening or vaccination for Q fever may be required.
Career Opportunities: Trainee meat retailer.
Articulation: When you finish this course you can get advanced standing in MTM30800 Certificate III in Meat Processing (Meat Retailing), TAFE NSW course no: 9519.
Entry Requirements: No formal entry requirements.
| Competency Units | |
| FDFOPTNUM2A | Measure and calculate routine workplace data |
| FDFOPTRM1A | Conduct minor routine preventative maintenance |
| FDFOPTRM2A | Conduct routine preventive maintenance |
| MTMMP11B | Sharpen knives |
| MTMMP1B | Maintain personal equipment |
| MTMMP2B | Apply hygiene and sanitation practices |
| MTMMP3B | Apply quality assurance practices |
| MTMMP4B | Follow safe work policies and procedures |
| MTMMP5B | Communicate in the workplace |
| MTMMP6B | Overview the meat industry |
| MTMPR201A | Prepare and operate bandsaw |
| MTMPSR201A | Vacuum pack product |
| MTMR101A | Identify species and meat cuts |
| MTMR102A | Trim meat for further processing |
| MTMR103A | Store meat product |
| MTMR104A | Prepare minced meat and minced meat products |
| MTMR105A | Produce value added products from prepared ingredients |
| MTMR106A | Provide service to customers |
| MTMR107A | Process sales transactions |
| MTMR201A | Break and cut product using a bandsaw |
| MTMR202A | Provide advice on cooking and storage of meat products |
| MTMR203A | Select, weigh and package meat for sale |
| MTMR204A | Package product using manual packing and labelling equipment |
| MTMR205A | Make sausages |
| MTMR206A | Produce value added products |
| MTMS2B | Apply mathematical concepts |
| MTMSR201A | Prepare and slice meat cuts |
| MTMSR202A | Trim meat to specifications |
| MTMSR203A | Package product using automatic packaging and labelling equipment |
| MTMSR204A | Despatch meat product |
| PMCCOR102A | Clean plant and equipment |
| TDTF897A | Provide first aid in the workplace |
| THHBCC01A | Use basic methods of cookery |
Applying and enrolling: This course is currently not available. For alternative courses see the Tourism, Hospitality & Personal Services faculty.
