Qualification details

AMP30116 - Certificate III in Meat Processing (Boning Room) (Release 1)

Summary

Releases:
ReleaseStatusRelease date
1 1 (this release)Current 04/Aug/2016

Usage recommendation:
Current
Mapping:
MappingNotesDate
Supersedes and is equivalent to MTM30111 - Certificate III in Meat Processing (Boning Room)Equivalent to MTM30111 Certificate III in Meat Processing (Boning Room) 03/Aug/2016


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
AMPA3048 - Bone small stock carcase - legBone small stock carcase - leg Elective
AMPA3049 - Slice and trim leg - small stockSlice and trim leg - small stock Elective
AMPA3050 - Bone large stock carcase - forequarterBone large stock carcase - forequarter Elective
AMPA3051 - Bone large stock carcase - hindquarterBone large stock carcase - hindquarter Elective
AMPA3052 - Slice and trim large stock forequarterSlice and trim large stock forequarter Elective
AMPA3053 - Slice and trim large stock hindquarterSlice and trim large stock hindquarter Elective
AMPA3054 - Break carcase using a bandsawBreak carcase using a bandsaw Elective
AMPA3061 - Operate leg boning machineOperate leg boning machine Elective
AMPA3062 - Operate trunk boning machineOperate trunk boning machine Elective
AMPA3063 - Bone small stock carcase - shoulderBone small stock carcase - shoulder Elective
Items per page 10 | 20 | 50 | 100
Displaying items 1 - 10 of 21

Classifications

SchemeCodeClassification value
ANZSCO Identifier 831211 Meat Boner And Slicer 
ASCED Qualification/Course Field of Education Identifier 1101 Food And Hospitality 
Qualification/Course Level of Education Identifier 514 Certificate III 
Taxonomy - Industry Sector N/A Meat Processing 
Taxonomy - Occupation N/A Boner,Slicer 

Classification history

SchemeCodeClassification valueStart dateEnd date
ANZSCO Identifier 831211 Meat Boner And Slicer 17/Nov/2016 
ASCED Qualification/Course Field of Education Identifier 1101 Food And Hospitality 17/Nov/2016 
Qualification/Course Level of Education Identifier 514 Certificate III 04/Aug/2016 
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 Number

TP Version

Comments

1

AMPv2

Initial release

Qualification Description

This qualification covers work activities undertaken by workers in boning rooms or in meat wholesale enterprises which prepare meat cuts from whole carcases.

Graduates from this qualification will have a wide range of cognitive, technical and communication skills to select and apply a specialised range of tools, materials and information to:

  • complete routine activities
  • provide and transmit solutions to predictable and sometimes unpredictable problems

Graduates will apply knowledge and skills to demonstrate autonomy and judgement and to take limited responsibility in known and stable contexts within established parameters.

No occupational licensing, legislative or certification requirements are known to apply to this qualification at the time of publication.

Entry Requirements

There are no entry requirements for this qualification.

Packaging Rules

Total number of units = a minimum of 9 units to a minimum of 54 points

  • Core Units = 7 (24 points)
  • Elective Units = a minimum of 2 units to a minimum value of 30 points

Core Units 

Unit Code 

Unit Title 

Points  

AMPCOR201

Maintain personal equipment

2

AMPCOR202

Apply hygiene and sanitation practices

4

AMPCOR203

Comply with Quality Assurance and HACCP requirements

4

AMPCOR204

Follow safe work policies and procedures

4

AMPCOR205

Communicate in the workplace

4

AMPCOR206

Overview the meat industry

2

AMPX209

Sharpen knives

4

Elective Units 

  • Select at least elective 2 units to a minimum value of 30 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
    Selected units must be relevant to job outcomes in a boning room and must be chosen to ensure the integrity of the qualification outcome at AQF level 3
  • Selected units which do not already carry points will be worth 2 points

Unit Code 

Unit Title 

Points 

AMPA3048

Bone small stock carcase – leg*

AMPX209 Sharpen knives

10

AMPA3049

Slice and trim leg – small stock*

AMPX209 Sharpen knives

10

AMPA3050

Bone large stock carcase – forequarter*

AMPX209 Sharpen knives

15

AMPA3051

Bone large stock carcase – hindquarter*

AMPX209 Sharpen knives

15

AMPA3052

Slice and trim large stock forequarter*

AMPX209 Sharpen knives

15

AMPA3053

Slice and trim large stock hindquarter*

AMPX209 Sharpen knives

15

AMPA3054

Break carcase using a bandsaw*

AMPX201 Prepare and operate a bandsaw

15

AMPA3061

Operate leg boning machine

10

AMPA3062

Operate trunk boning machine*

AMPX209 Sharpen knives

10

AMPA3063

Bone small stock carcase – shoulder*

AMPX209 Sharpen knives

10

AMPA3064

Bone small stock carcase – middle*

AMPX209 Sharpen knives

10

AMPA3065

Slice small stock carcase – shoulder*

AMPX209 Sharpen knives

10

AMPA3066

Slice small stock carcase – middle*

AMPX209 Sharpen knives

10

AMPA3067

Bone carcase using mechanical aids (large stock)*

AMPX209 Sharpen knives

15

Qualification Mapping Information

Equivalent to MTM30111 Certificate III in Meat Processing (Boning Room).

Links

Companion Volume implementation guides are found in VETNet - https://vetnet.education.gov.au/Pages/TrainingDocs.aspx?q=5e2e56b7-698f-4822-84bb-25adbb8443a7

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.