This qualification covers work activities undertaken by workers commencing work in meat retailing enterprises. It is appropriate for use as a pre-vocational qualification or for inclusion as a VET in Schools program.
Job roles
Job role titles covered by this qualification may include:
butcher shop assistant
meat department assistant.
Packaging Rules
Complete sixteen units of competency in total.
complete five core units of competency
complete eleven elective units of competency.
A maximum of two units can be selected from other Certificate I or II qualifications in this Training Package, or from another Training Package or accredited course. Units selected must be relevant to meat retailing and must not duplicate units already contained within the qualification.
Qualification structure
Core units | |||
Apply hygiene and sanitation practices | Overview the meat industry | ||
Follow safe work policies and procedures | Use numerical applications in the workplace | ||
Communicate in the workplace | |||
Elective units | |||
Maintain personal equipment | Process sales transactions | ||
Sharpen knives | Undertake minor routine maintenance | ||
Identify species and meat cuts | Monitor meat temperature from receival to sale | ||
Trim meat for further processing | Select, weigh and package meat for sale | ||
Store meat product | Apply first aid | ||
Prepare minced meat and minced meat products | Clean food-handling areas | ||
Provide service to customers | |||
Pathways into the qualification
Pathways into the qualification may be:
by direct entry without prior meat retailing skills or knowledge
through a school vocational studies program combined with work experience.
This qualification is suited to Australian Apprenticeship pathways.
Pathways from the qualification
After achieving this qualification, candidates may undertake:
MTM20311 Certificate II in Meat Processing (Meat Retailing)
MTM20411 Certificate II in Meat Processing (Food Services)
MTM30811 Certificate III in Meat Processing (Retail Butcher), with credit for applicable units already successfully completed.
Not Applicable
Licensing, legislative, regulatory or certification considerations
Units of competency in this qualification do not require a licence or certification.
QUALIFICATION SUMMARY | |
The following table contains a summary of the Employability Skills required by the meat industry Learning and assessment strategies for this qualification should be based on the requirements of the units of competency for this qualification. | |
Employability Skill | Industry/enterprise requirements for this qualification include: |
Communication | listening and carrying out instructions speaking clearly and directly with other personnel and customers reading and interpreting workplace-related documentation, such as customer orders and recipes using mathematical skills in areas such as time, weights and portion size and tender |
Teamwork | working effectively as an individual as well as in a work team working effectively with workers and customers from another country |
Problem solving | solving problems, such as malfunctioning equipment or OH&S issues individually or assisting other team members |
Initiative and enterprise | adapting to new situations, such as changes to products or introduction of new equipment |
Planning and organising | collecting, analysing and organising information, such as customer orders and product specifications using basic business systems for planning and organising, for example, work instructions or Standard Operating Procedures managing time and priorities, such as work times and customer order deadlines |
Self-management | taking responsibility for own work output |
Learning | being receptive to learning new ideas and techniques, such as changed work instructions, new equipment and processes learning in a range of setting, such as through formal training or informally from other workers |
Technology | using technology, such as workplace machinery applying OH&S requirements when using workplace technology, such as knives |
