Subjects
Total number of units = a minimum of 9 units to a minimum of 54 points
Core Units = 7 (24 points)
Elective Units = a minimum of 2 units to a minimum value of 30 points
Core Units
Unit Code | Unit Title | Points |
Maintain personal equipment | 2 | |
Apply hygiene and sanitation practices | 4 | |
Comply with Quality Assurance and HACCP requirements | 4 | |
Follow safe work policies and procedures | 4 | |
Communicate in the workplace | 4 | |
Overview the meat industry | 2 | |
Sharpen knives | 4 |
Elective Units
Select at least elective 2 units to a minimum value of 30 points
A maximum of three units can be selected from other Certificate III qualifications in this Training Package, or from another Training Package or accredited course
Selected units must be relevant to job outcomes in a boning room and must be chosen to ensure the integrity of the qualification outcome at AQF level 3
Selected units which do not already carry points will be worth 2 points
Unit Code | Unit Title | Points |
Bone small stock carcase leg* AMPX209 Sharpen knives | 10 | |
Slice and trim leg small stock* AMPX209 Sharpen knives | 10 | |
Bone large stock carcase forequarter* AMPX209 Sharpen knives | 15 | |
Bone large stock carcase hindquarter* AMPX209 Sharpen knives | 15 | |
Slice and trim large stock forequarter* AMPX209 Sharpen knives | 15 | |
Slice and trim large stock hindquarter* AMPX209 Sharpen knives | 15 | |
Break carcase using a bandsaw* AMPX201 Prepare and operate a bandsaw | 15 | |
Operate leg boning machine | 10 | |
Operate trunk boning machine* AMPX209 Sharpen knives | 10 | |
Bone small stock carcase shoulder* AMPX209 Sharpen knives | 10 | |
Bone small stock carcase middle* AMPX209 Sharpen knives | 10 | |
Slice small stock carcase shoulder* AMPX209 Sharpen knives | 10 | |
Slice small stock carcase middle* AMPX209 Sharpen knives | 10 | |
Bone carcase using mechanical aids (large stock)* AMPX209 Sharpen knives | 15 |