MTM30800 Certificate III in Meat Processing (Meat Retailing)
Qualification: Certificate III (AQF)
Training Package:
MTM00 Australian Meat Industry
TAFE NSW Course No: 9519
This course is for people who work or who want to work in the meat retailing sector of the meat processing industry. You will learn about work practices in retail meat enterprises in relation to health, safety, hygiene, quality and productivity. You will also learn how to prepare, package and merchandise a range of meat products including prime and specialised cuts. 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: Tradesperson, owner/operator, supervisor.
Articulation: When you finish this course you can get advanced standing in: MTM40100 Certificate IV in Meat Processing (Leadership) TAFE NSW Course no 9521 and MTM50200 Diploma of Meat Processing (Meat Retailing) TAFE NSW Course no 9520.
Entry Requirements: There are no formal educational requirements to enter this course but students must be employed in or have access to relevant workplace for meat retailing.
| Modules/Units | |
| Core: | |
| 4542A | Maintain personal equipment |
| 4542B | Apply basic hygiene & sanitation pract. |
| 4542C | Apply quality assurance practices |
| 4542D | Follow safe work policies & procedures |
| 4542E | Communicate in the workplace - meat |
| 4542F | Overview the meat industry |
| 4568B | Methods of cookery |
| 6870B | Clean plant and equipment |
| 9507AA | Sharpen knives |
| 9507EN | Cure and corn product |
| 9517A | Apply mathematical concepts |
| 9517B | Identify species and meat cuts |
| 9517C | Trim meat for further processing |
| 9517D | Store meat product |
| 9517E | Prepare minced meat and minced meat prod |
| 9517F | Prod. value added prods from prep'd ing |
| 9517G | Provide service to customers |
| 9518A | Prepare & operate bandsaw |
| 9518B | Trim meat to specifications |
| 9518C | Make sausages |
| 9518D | Break and cut product using a bandsaw |
| 9518E | Prepare and slice meat cuts |
| 9518F | Select, weigh and package meat for sale |
| 9518G | Package and label product manually |
| 9518H | Advice on cooking and storing meat |
| 9518J | Produce value added products |
| 9519A | Meet customer needs |
| 9519B | Merchandise products, services |
| 9519C | Manage stock |
| 9519D | Assess carcase / product quality |
| 9519E | Break carcase into primal cuts |
| 9519F | Prepare primal cuts |
| 9519G | Prepare specialised cuts |
| 9519H | Calculate yield of carcase or product |
| 9519J | Advice on the nutritional role of meat |
| 9519K | Prepare, roll sew and net meat |
| 9519L | Cost and price meat products |
| 9519N | Bone and fillet poultry |
| 9519P | Prepare and produce value-added products |
| Elective Modules: Contact the Campus | |
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Applying and Enrolling: For Apprentices
Campuses:
Grafton - For apprentices. Part-time day.
Contact the
campus to discuss enrolling in this course.
