Qualification details

MTM30411 - Certificate III in Meat Processing (Rendering) (Release 3)

Summary

Releases:
ReleaseStatusRelease date
3 (this release)Current 21/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Superseded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Is superseded by and equivalent to AMP30416 - Certificate III in Meat Processing (Rendering)Equivalent to MTM30411 Certificate III in Meat Processing (Rendering) 03/Aug/2016
Supersedes MTM30407 - Certificate III in Meat Processing (Rendering) 21/Jul/2011

Training packages that include this qualification

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 
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 

3

MTM11v3.1

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

2

MTM11v3

Added Elective Unit MSAPMSUP172A Identify and minimise environmental hazards

1

MTM11v1

Initial release

Description

This qualification covers work activities undertaken by workers in rendering plants. 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:

  • renderer/by-products operator.

Pathways Information

Pathways into the qualification 

Pathways into the qualification may be:

  • after completion of a Certificate I or II Meat Processing qualification
  • through Recognition of Prior Learning
  • by direct entry without prior industry skills or knowledge.

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.

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
  • reading and interpreting workplace documentation, such as work instructions, Standard Operating Procedures and Material Safety Data Sheets (MSDS)
  • 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
  • showing independence and initiative in identifying problems, for example, the need to revise and update a work instruction

Initiative and enterprise

  • adapting to new situations, such as changes to chemicals 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

  • 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, a tallow press
  • applying OH&S requirements when using technology

Packaging Rules

Packaging Rules 

  • complete all six core units of competency
  • complete a minimum of four elective units of competency to the 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 rendering 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

MTMCOR204A

Follow safe work policies and procedures

4

MTMCOR202A

Apply hygiene and sanitation practices

4

MTMCOR205A

Communicate in the workplace

4

MTMCOR203B

Comply with Quality Assurance and HACCP requirements

4

MTMCOR206A

Overview the meat industry

2

Elective units 

MTMP3081C

Operate batch cooker

8

MTMP3087C

Operate blood processing plant

6

MTMP3082C

Operate continuous cooker

7

MTMP3088C

Produce rendered products hygienically

6

MTMP3083C

Operate press

5

MTMP3089C

Render edible products

2

MTMP3084C

Operate wet rendering process

10

MTMP3090B

Implement a Quality Assurance program for rendering plant

4

MTMP3085C

Monitor boiler operations

4

MSAPMSUP172A

Identify and minimise environmental hazards

2

MTMP3086C

Operate tallow processing plant

6

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.