MTM20411 - Certificate II in Meat Processing (Food Services)

Certificate II in Meat Processing (Food Services)

This qualification covers work activities undertaken by workers commencing work in meat enterprises which undertake specialised services, such as preparing specialty meat cuts, gourmet meat, bulk value-added products, and providing meat preparation customer service.

The MTM20411 Certificate II in Meat Processing (Food Services) is a highly flexible qualification enabling selections to be made from a wide range of units.

This qualification may be suitable for inclusion as a VET in Schools program, but careful attention must be given to ensuring appropriate work placement opportunities are available for the selected units.

Job roles

Job role titles covered by this qualification may include:

meat wholesale preparation worker

meat department customer service worker

meat wholesale packer/wrapper

meat wholesale packer/slicer

butcher shop customer service worker

delicatessen assistant

value-adding worker in a boning room

workers in single species retail outlets

workers undertaking shelf-ready preparation of meat products

'meals ready-to-eat' preparers

portion control slicer and packer.

Subjects

Packaging Rules

Complete fourteen units of competency in total.

complete all six core units of competency

complete eight elective units of competency.

The eight elective units can be selected from a Certificate I and/or Certificate II from the Abattoirs, Smallgoods, Meat Retailing and/or Food Processing sectors.

Units selected from the Abattoirs sector must be worth 2 or more points (if a 1-point unit is selected, then an additional unit must be selected to make up the 2 points).

Up to two units can be selected from another Training Package or accredited course. Units selected must be relevant to the identified job role and must not replicate units already selected.

Qualification structure

Core units
MTMCOR201A	Maintain personal equipment	MTMCOR204A	Follow safe work policies and procedures
MTMCOR202A	Apply hygiene and sanitation practices	MTMCOR205A	Communicate in the workplace
MTMCOR203B	Comply with Quality Assurance and HACCP requirements	MTMCOR206A	Overview the meat industry
Elective units
Meat Processing (Abattoirs) packaged at AQF 2 AND/OR Meat Processing (Meat Retailing) packaged at AQF 1 and AQF 2 AND/OR Meat Processing (Smallgoods) packaged at AQF 1 and AQF 2 AND/OR Food Processing packaged at AQF 1 and AQF 2

Pathways...

Pathways into the qualification

Pathways into the qualification may be:

by direct entry without prior industry 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:

any other Certificate II in Meat Processing qualification, with credit for applicable units successfully completed

approved Skill Sets to gain expertise in specific skilled job roles

MTM30111 Certificate III in Meat Processing (Boning Room)

MTM30211 Certificate III in Meat Processing (Food Services)

MTM30511 Certificate III in Meat Processing (Slaughtering)

MTM30611 Certificate III in Meat Processing (General)

MTM30813 Certificate III in Meat Processing (Retail Butcher)

MTM30911 Certificate III in Meat Processing (Smallgoods - General)

MTM31011 Certificate III in Meat Processing (Smallgoods - Manufacture)

Entry Requirements

Not Applicable

Licensing Information

Licensing, legislative, regulatory or certification considerations

Units of competency in this qualification do not require a licence or certification.

Employability Skills

QUALIFICATION SUMMARY
The following table contains a summary of the Employability Skills required by the meat industryfor this qualification. The Employability Skills facets described here are broad industry requirements that may vary depending on qualification packaging options. Due to the high proportion of electives required by this qualification, the industry/enterprise requirements described for each Employability Skill are representative of the meat industry in general and may not reflect specific job roles. 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
Teamwork	working effectively as an individual as well as in a work team working effectively with workers or customers from another country applying own knowledge to assist other members of the work team
Problem solving	solving problems, either individually or in teams, such as packaging faults or reporting equipment malfunction
Initiative and enterprise	adapting to new situations, such as changes to products or introduction of new equipment
Planning and organising	using basic business processes, for example, work instructions, when preparing to undertake a task managing time and priorities, such as work times and meeting production schedules
Self-management	monitoring and evaluating own performance to ensure team and production requirements are met efficiently 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
Technology	using technology, such as workplace machinery applying OH&S requirements when using technology, such as knives