Qualification details

MTM30111 - Certificate III in Meat Processing (Boning Room) (Release 2)

Summary

Releases:
ReleaseStatusRelease date
2 (this release)Current 21/Dec/2012
(View details for release 1) Replaced22/Jul/2011

Usage recommendation:
Current
Mapping:
MappingNotesDate
Supersedes MTM30107 - Certificate III in Meat Processing (Boning Room) 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
MTMCOR201A - Maintain personal equipmentMaintain personal equipment Core
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 Core
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
MTMP3052C - Bone small stock carcase - legBone small stock carcase - leg Elective
MTMP3054C - Slice and trim leg - small stockSlice and trim leg - small stock Elective
MTMP3055C - Bone large stock carcase - forequarterBone large stock carcase - forequarter Elective
MTMP3056C - Bone large stock carcase - hindquarterBone large stock carcase - hindquarter Elective
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Classifications

SchemeCodeClassification value
ANZSCO Identifier 351211 Butcher Or Smallgoods Maker 
ASCO (occupation type) Identifier 4511-11 Butcher 
ASCED Qualification/Course Field of Education Identifier 1101 Food And Hospitality 
Qualification/Course Level of Education Identifier 514 Certificate III 

Classification history

SchemeCodeClassification valueStart dateEnd date
ANZSCO Identifier 351211 Butcher Or Smallgoods Maker 07/Aug/2012 
ASCO (occupation type) Identifier 4511-11 Butcher 07/Aug/2012 
ASCED Qualification/Course Field of Education Identifier 1101 Food And Hospitality 07/Aug/2012 
Qualification/Course Level of Education Identifier 514 Certificate III 21/Jul/2011 
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Modification History

Release 

TP Version 

Comments 

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 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.

Pathways Information

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).

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.

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

Packaging Rules

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 

MTMCOR201A

Maintain personal equipment

2

MTMCOR205A

Communicate in the workplace

4

MTMCOR202A

Apply hygiene and sanitation practices

4

MTMCOR206A

Overview the meat industry

2

MTMCOR203B

Comply with Quality Assurance and HACCP requirements

4

MTMPSR203A

Sharpen knives

4

MTMCOR204A

Follow safe work policies and procedures

4

Elective units 

MTMP3052C

Bone small stock carcase - leg

10

MTMP3060C

Operate leg boning machine

10

MTMP3054C

Slice and trim leg - small stock

10

MTMP3061C

Operate trunk boning machine

10

MTMP3055C

Bone large stock carcase - forequarter

15

MTMP3062B

Bone small stock carcase - shoulder

10

MTMP3056C

Bone large stock carcase - hindquarter

15

MTMP3063B

Bone small stock carcase - middle

10

MTMP3057C

Slice and trim large stock forequarter

15

MTMP3064B

Slice small stock carcase - shoulder

10

MTMP3058C

Slice and trim large stock hindquarter

15

MTMP3065B

Slice small stock carcase - middle

10

MTMP3059C

Break carcase using a bandsaw

15

MTMP3066B

Bone carcase using mechanical aids (large stock)

15

Units with prerequisite units

The following units from this qualification contain prerequisite units.

Unit 

Prerequisite 

MTMP3052C Bone small stock carcase - leg

MTMPSR203A Sharpen knives

MTMP3054C Slice and trim leg - small stock

MTMPSR203A Sharpen knives

MTMP3055C Bone large stock carcase - forequarter

MTMPSR203A Sharpen knives

MTMP3056C Bone large stock carcase - hindquarter

MTMPSR203A Sharpen knives

MTMP3057C Slice and trim large stock - forequarter

MTMPSR203A Sharpen knives

MTMP3058C Slice and trim large stock - hindquarter

MTMPSR203A Sharpen knives

MTMP3059C Break carcase using a bandsaw

MTMPR201B Prepare and operate bandsaw

MTMP3061C Operate-trunk boning machine

MTMPSR203A Sharpen knives

MTMP3062B Bone small stock carcase - shoulder

MTMPSR203A Sharpen knives

MTMP3063B Bone small stock carcase - middle

MTMPSR203A Sharpen knives

MTMP3064B Slice small stock carcase - shoulder

MTMPSR203A Sharpen knives

MTMP3065B Slice small stock carcase - middle

MTMPSR203A Sharpen knives

MTMP3066B Bone carcase using mechanical aids (large stock)

MTMPSR203A Sharpen knives

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