Modification History
Not Applicable
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
- MTM30811 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 |
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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. |
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Employability Skill |
Industry /enterprise requirements for this qualification include : |
Communication |
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Teamwork |
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Problem solving |
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Initiative and enterprise |
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Planning and organising |
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Self-management |
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Learning |
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Technology |
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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 |
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MTMCOR202A |
Apply hygiene and sanitation practices |
MTMCOR206A |
Overview the meat industry |
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MTMCOR204A |
Follow safe work policies and procedures |
FDFOP2061A |
Use numerical applications in the workplace |
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MTMCOR205A |
Communicate in the workplace |
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Elective units |
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Group A |
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MTMCOR201A |
Maintain personal equipment |
MTMR107C |
Process sales transactions |
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MTMPSR203A |
Sharpen knives |
MTMR108B |
Undertake minor routine maintenance |
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MTMR101C |
Identify species and meat cuts |
MTMR109B |
Monitor meat temperature from receival to sale |
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MTMR102C |
Trim meat for further processing |
MTMR203C |
Select, weigh and package meat for sale |
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MTMR103C |
Store meat product |
HLTFA301B |
Apply first aid |
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MTMR104C |
Prepare minced meat and minced meat products |
PRMCL38A |
Clean a food handling area |
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MTMR106C |
Provide service to customers |
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Group B |
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MTMCOR203A |
Apply Quality Assurance practices |
MTMR211B |
Produce and sell value-added products |
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MTMPR201C |
Prepare and operate a bandsaw |
MTMR212B |
Receive meat product |
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MTMR201C |
Break and cut product using bandsaw |
MTMSR201C |
Prepare and slice meat cuts |
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MTMR202C |
Provide advice on cooking and storage of meat products |
MTMSR202C |
Trim meat to specifications |
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MTMR204C |
Package product using manual packing and labelling equipment |
MTMSR203C |
Package product using automatic packing and labelling equipment |
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MTMR207B |
Use basic methods of meat cookery |
MTMSR204C |
Despatch meat product |
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MTMR208B |
Vacuum pack product in a retail operation |
BSBITU101A |
Operate a personal computer |
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MTMR209B |
Undertake routine preventative maintenance |
SIRXFIN001A |
Balance point-of-sale terminal |
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MTMR210B |
Make and sell sausages |
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 |