Subjects
Total number of units = a minimum of 10 units to a minimum of 50 points
Core Units = 6 (20 points)
Elective Units = Minimum 4 units to a minimum 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 |
Elective Units
Select at least 4 elective units, to a minimum value of 30 points
Units to a minimum value of 20 points must be selected from the elective list
The remaining units may be selected from the elective list, or this or any other endorsed Training Package or Accredited Course
Selected units must be relevant to job outcomes in a rendering plant 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 |
Operate batch cooker | 8 | |
Operate continuous cooker | 7 | |
Operate press | 5 | |
Operate wet rendering process | 10 | |
Monitor boiler operations | 4 | |
Operate tallow processing plant | 6 | |
Operate blood processing plant | 6 | |
Produce rendered products hygienically | 6 | |
Render edible products | 2 | |
Implement a Quality Assurance program for rendering plant | 4 | |
Identify and minimise environmental hazards | 2 |