Qualification details

MTM20311 - Certificate II in Meat Processing (Meat Retailing) (Release 4)

Summary

Releases:
ReleaseStatusRelease date
4 (this release)Current 20/Apr/2013
(View details for release 3) Replaced21/Dec/2012
(View details for release 2) Replaced08/Nov/2012
(View details for release 1) Replaced22/Jul/2011

Usage recommendation:
Superseded
Mapping:
MappingNotesDate
Is superseded by and equivalent to AMP20415 - Certificate II in Meat Processing (Meat Retailing) 30/Nov/2015
Supersedes MTM20307 - Certificate II in Meat Processing (Meat Retailing) 21/Jul/2011

Training packages that include this qualification

Units of competency

CodeSort Table listing Units of Competency by the Code columnTitleSort Table listing Units of Competency by the Title columnEssential
BSBITU101A - Operate a personal computerOperate a personal computer Elective
CPPCLO3038A - Clean food-handling areasClean food-handling areas Elective
FDFOP2061A - Use numerical applications in the workplaceUse numerical applications in the workplace Core
HLTFA301C - Apply first aidApply first aid Elective
MTMCOR201A - Maintain personal equipmentMaintain personal equipment Elective
MTMCOR202A - Apply hygiene and sanitation practicesApply hygiene and sanitation practices Core
MTMCOR203B - Comply with Quality Assurance and HACCP requirementsComply with Quality Assurance and HACCP requirements Elective
MTMCOR204A - Follow safe work policies and proceduresFollow safe work policies and procedures Core
MTMCOR205A - Communicate in the workplaceCommunicate in the workplace Core
MTMCOR206A - Overview the meat industryOverview the meat industry Core
Items per page 10 | 20 | 50 | 100
Displaying items 1 - 10 of 36

Classifications

SchemeCodeClassification value
ANZSCO Identifier 831311 Meat Process Worker 
ASCO (occupation type) Identifier 9213-11 Meatworks Labourer 
ASCED Qualification/Course Field of Education Identifier 1101 Food And Hospitality 
Qualification/Course Level of Education Identifier 521 Certificate II 

Classification history

SchemeCodeClassification valueStart dateEnd date
ANZSCO Identifier 831311 Meat Process Worker 07/Aug/2012 
ASCO (occupation type) Identifier 9213-11 Meatworks Labourer 07/Aug/2012 
ASCED Qualification/Course Field of Education Identifier 1101 Food And Hospitality 07/Aug/2012 
Qualification/Course Level of Education Identifier 521 Certificate II 21/Jul/2011 
The content being displayed has been produced by a third party, while all attempts have been made to make this content as accessible as possible it cannot be guaranteed. If you are encountering issues following the content on this page please consider downloading the content in its original form

Modification History

Release 

TP Version 

Comments 

4

MTM11v4

Added elective unit MTMSR215A Package meat and smallgoods for retail sale

3

MTM11v3.1

Name change to elective unit: MTMCOR203A Apply Quality Assurance practices is now MTMCOR203B Comply with Quality Assurance and HACCP requirements

2

MTM11v3

Updated equivalent imported Units:

PRMCL38A Clean a food handling area to CPPCLO3038A Clean food-handling areas

SIRXFIN001A Balance point-of-sale terminal to SIRXFIN201 Balance and secure point-of-sale terminal

HLTFA301B Apply first aid to HLTFA301C

1

MTM11v1

Initial release

Description

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.

Pathways Information

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).

Licensing/Regulatory Information

Licensing , legislative , regulatory or certification considerations 

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

Entry Requirements

Not Applicable

Employability Skills Summary

EMPLOYABILITY SKILLS QUALIFICATION SUMMARY 

The following table contains a summary of the Employability Skills required by the meat industry for this qualification. The Employability Skills facets described here are broad industry requirements that may vary depending on qualification packaging options.

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

Packaging Rules

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 

MTMCOR202A

Apply hygiene and sanitation practices

MTMCOR206A

Overview the meat industry

MTMCOR204A

Follow safe work policies and procedures

FDFOP2061A

Use numerical applications in the workplace

MTMCOR205A

Communicate in the workplace

Elective units 

Group A 

MTMCOR201A

Maintain personal equipment

MTMR107C

Process sales transactions

MTMPSR203A

Sharpen knives

MTMR108B

Undertake minor routine maintenance

MTMR101C

Identify species and meat cuts

MTMR109B

Monitor meat temperature from receival to sale

MTMR102C

Trim meat for further processing

MTMR203C

Select, weigh and package meat for sale

MTMR103C

Store meat product

HLTFA301C

Apply first aid

MTMR104C

Prepare minced meat and minced meat products

CPPCLO3038A

Clean food-handling areas

MTMR106C

Provide service to customers

Group B 

MTMCOR203B

Comply with Quality Assurance and HACCP requirements

MTMR211B

Produce and sell value-added products

MTMPR201C

Prepare and operate a bandsaw

MTMR212B

Receive meat product

MTMR201C

Break and cut product using bandsaw

MTMSR201C

Prepare and slice meat cuts

MTMR202C

Provide advice on cooking and storage of meat products

MTMSR202C

Trim meat to specifications

MTMR204C

Package product using manual packing and labelling equipment

MTMSR203C

Package product using automatic packing and labelling equipment

MTMR207B

Use basic methods of meat cookery

MTMSR204C

Despatch meat product

MTMR208B

Vacuum pack product in a retail operation

MTMSR215A

Package meat and smallgoods for retail sale

MTMR209B

Undertake routine preventative maintenance

BSBITU101A

Operate a personal computer

MTMR210B

Make and sell sausages

SIRXFIN201

Balance and secure point-of-sale terminal

Units with prerequisite units

Units with prerequisite units 

The following units from this qualification contain prerequisite units.

Unit 

Prerequisite 

MTMR102C Trim meat for further processing

MTMPSR203A Sharpen knives

MTMR104C Prepare minced meat and minced meat products

MTMPSR203A Sharpen knives

MTMR201C Break and cut product using a bandsaw

MTMPR201C Prepare and operate a bandsaw

MTMR202C Provide advice on cooking and storage of meat products

MTMR106C Provide service to customers

MTMR207B Use basic methods of meat cookery

MTMPSR203A Sharpen knives

MTMR211B Produce and sell value-added products

MTMPSR203A Sharpen knives

MTMSR201C Prepare and slice meat cuts

MTMPSR203A Sharpen knives

MTMSR202C Trim meat to specifications

MTMPSR203A Sharpen knives

Training component details
The following details are displayed for each different NRT:-

Training packages

- Training package details
- Training package components

Qualifications

- Qualification details
- Qualification components

Accredited courses

- Accredited course details

Modules

- Module details

Units of competency

- Units of competency details
- Unit components

Skill sets

- Skill set details
- Skill set components

Click on the Export link to export the NRT information to MS Word or PDF.

Click on the Manage notification link to create or change a notification for this NRT.

When selecting the Display history check box a set of tables will appear displaying a log of historical values describing what has changed and when over time.

If you have access to make changes to an NRT, click on the Edit link on the upper right hand side of the summary box.