This qualification covers work activities undertaken by workers working in meat retailing enterprises. It is appropriate for inclusion as a VET in Schools program.
Job roles
Job role titles covered by this qualification may include:
butcher shop sales assistant
meat department worker
assistant butcher
meat wholesale worker
boning room assistant.
Packaging Rules
Complete twenty seven units in total.
complete all five core units of competency
complete a minimum of eight elective units from Group A
complete a minimum of eight elective units from Group B.
A maximum of five units can be selected from other Certificate II or III 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 | ||||
Group A | ||||
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 | ||||
Group B | ||||
Comply with Quality Assurance and HACCP requirements | Produce and sell value-added products | |||
Prepare and operate a bandsaw | Receive meat product | |||
Break and cut product using bandsaw | Prepare and slice meat cuts | |||
Provide advice on cooking and storage of meat products | Trim meat to specifications | |||
Package product using manual packing and labelling equipment | Package product using automatic packing and labelling equipment | |||
Use basic methods of meat cookery | Despatch meat product | |||
Vacuum pack product in a retail operation | Package meat and smallgoods for retail sale | |||
Undertake routine preventative maintenance | Operate a personal computer | |||
Make and sell sausages | SIRXFIN201 | Balance and secure point-of-sale terminal | ||
Pathways into the qualification
Pathways into the qualification may be:
after completion of MTM10211 Certificate I in Meat Processing (Meat Retailing)
by direct entry without prior meat retailing skills or knowledge
through Recognition of Prior Learning
through a meat retailing 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:
any other Certificate II in Meat Processing qualification with credit for applicable units successfully completed
MTM30813 Certificate III in Meat Processing (Retail Butcher) with some credit for applicable completed Units
MTM30211 Certificate III in Meat Processing (Food Services)
MTM30611 Certificate III in Meat Processing (General)
MTM30111 Certificate III in Meat Processing (Boning Room).
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 sharing information with other workers, for example, customer requests |
Teamwork | working effectively as an individual as well as in a work team working effectively with workers and customers from another country applying own knowledge to assist other members of the work team |
Problem solving | developing practical and creative solutions to workplace problems, for example, suggesting substitutions for unavailable ingredients showing independence in identifying problems, such as malfunctioning equipment or OH&S issues using numeracy skills to solve problems, for example, adjusting temperatures or recalculation of quantities |
Initiative and enterprise | adapting to new situations, such as introduction of new products or equipment using numeracy skills to solve problems, such as modification of portion sizes translating ideas into action by demonstrating suggestions |
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 participating in ongoing continuous improvement and planning processes, such as Quality Assurance processes 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 settings, such as through formal training or informally from other workers managing own learning, for example, undertaking self-directed research to identify a new recipe |
Technology | using technology, such as workplace machinery, including mincers and bandsaws demonstrating skill when using workplace technology, such as knives and bandsaws applying OH&S requirements when using technology |
