This qualification covers work activities undertaken by workers in boning rooms or in meat wholesale enterprises which prepare meat cuts from whole carcases. It is not 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:
boner
slicer
bandsaw operator.
Packaging Rules
complete all seven core units of competency
complete a minimum of two elective units of competency to a minimum value of thirty 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. Units selected must be relevant to the identified boning room job role and must not duplicate units already contained within the qualification. Units selected will be worth 2 points.
Qualification structure
Core units | |||||
Maintain personal equipment | 2 | Communicate in the workplace | 4 | ||
Apply hygiene and sanitation practices | 4 | Overview the meat industry | 2 | ||
Comply with Quality Assurance and HACCP requirements | 4 | Sharpen knives | 4 | ||
Follow safe work policies and procedures | 4 | ||||
Elective units | |||||
Bone small stock carcase - leg | 10 | Operate leg boning machine | 10 | ||
Slice and trim leg - small stock | 10 | Operate trunk boning machine | 10 | ||
Bone large stock carcase - forequarter | 15 | Bone small stock carcase - shoulder | 10 | ||
Bone large stock carcase - hindquarter | 15 | Bone small stock carcase - middle | 10 | ||
Slice and trim large stock forequarter | 15 | Slice small stock carcase - shoulder | 10 | ||
Slice and trim large stock hindquarter | 15 | Slice small stock carcase - middle | 10 | ||
Break carcase using a bandsaw | 15 | Bone carcase using mechanical aids (large stock) | 15 | ||
Pathways into the qualification
Pathways into the qualification may be:
by direct entry without prior meat industry skills or knowledge
after completion of a Certificate I or II Meat Processing qualification
through Recognition of Prior Learning.
This qualification is suited to Australian Apprenticeship pathways.
Pathways from the qualification
After achieving this qualification, candidates may undertake:
any other Certificate III in Meat Processing qualification with credit for applicable units successfully completed
approved Skill Sets to gain expertise in specific skilled job roles
MTM40111 Certificate IV in Meat Processing (Leadership)
MTM40311 Certificate IV in Meat Processing (Quality Assurance)
MTM40411 Certificate IV in Meat Processing (General).
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 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 using mathematical skills such as time, weights and temperature sharing information with other workers, especially during changeover processes |
Teamwork | working effectively as an individual as well as in a work team working effectively with workers from another country applying own knowledge to assist other members of the work team using teamwork skills in a range of situations, such as assisting others to meet production schedules |
Problem solving | solving problems, for example, reporting malfunctioning equipment, to ensure that the problem is appropriately addressed |
Initiative and enterprise | adapting to new situations, such as changes to product specifications or introduction of new equipment |
Planning and organising | 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 learning new skills and techniques to adjust to production or equipment changes |
Technology | using technology, such as workplace machinery demonstrating skilled use of workplace technology, for example, using a bandsaw applying OH&S requirements when using technology |
