Modification History
Release |
TP Version |
Comments |
3 |
MTM11v4 |
Updated Pathways Information with correct qualification codes |
2 |
MTM11v3.1 |
Name change to core unit: MTMCOR203A Apply Quality Assurance practices is now MTMCOR203B Comply with Quality Assurance and HACCP requirements |
1 |
MTM11v1 |
Initial release |
Description
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.
Pathways Information
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)
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. 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. |
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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 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 |
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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 |
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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 |