Qualification details

AMP30815 - Certificate III in Meat Processing (Retail Butcher) (Release 3)

Summary

Releases:
ReleaseStatusRelease date
3 (this release)Current 01/Feb/2018
(View details for release 2) Replaced04/Aug/2016
(View details for release 1) Replaced01/Dec/2015

Usage recommendation:
Current
Mapping:
MappingNotesDate
Supersedes and is equivalent to MTM30813 - Certificate III in Meat Processing (Retail Butcher) 30/Nov/2015


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
AMPCOR201 - Maintain personal equipmentMaintain personal equipment Core
AMPCOR202 - Apply hygiene and sanitation practicesApply hygiene and sanitation practices Core
AMPCOR203 - Comply with Quality Assurance and HACCP requirementsComply with Quality Assurance and HACCP requirements Core
AMPCOR204 - Follow safe work policies and proceduresFollow safe work policies and procedures Core
AMPCOR205 - Communicate in the workplaceCommunicate in the workplace Core
AMPCOR206 - Overview the meat industryOverview the meat industry Core
AMPR101 - Identify species and meat cutsIdentify species and meat cuts Core
AMPR102 - Trim meat for further processingTrim meat for further processing Core
AMPR103 - Store meat productStore meat product Core
AMPR104 - Prepare minced meat and minced meat productsPrepare minced meat and minced meat products Core
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Classifications

SchemeCodeClassification value
ANZSCO Identifier 351211 Butcher Or Smallgoods Maker 
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 Retailing 
Taxonomy - Occupation N/A Butcher 

Classification history

SchemeCodeClassification valueStart dateEnd date
ANZSCO Identifier 351211 Butcher Or Smallgoods Maker 29/Apr/2016 
ASCED Qualification/Course Field of Education Identifier 1101 Food And Hospitality 29/Apr/2016 
Qualification/Course Level of Education Identifier 514 Certificate III 01/Dec/2015 
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Modification History

Release 

Comments 

Release 3

This version released with AMP Australian Meat Processing Training Package Version 3.0.

Release 2

This version released with AMP Australian Meat Processing Training Package Version 2.0.

Release 1

This version released with AMP Australian Meat Processing Training Package Version 1.0.

Qualification Description

This qualification is the trade qualification for butchers.

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

To achieve this qualification, competency must be demonstrated in:

  • 44 units of competency:
  • 37 core units plus
  • 7 elective units.

Core Units 

An asterisk (*) next to the unit code indicates that there are prerequisite requirements which must be met when packaging the qualification.

Stage 1 

AMPCOR201

Maintain personal equipment

AMPCOR202

Apply hygiene and sanitation practices

AMPCOR204

Follow safe work policies and procedures

AMPCOR205

Communicate in the workplace

AMPCOR206

Overview the meat industry

AMPR101

Identify species and meat cuts

AMPR102

Trim meat for further processing*

AMPX209 Sharpen knives

AMPR103

Store meat product

AMPR104

Prepare minced meat and minced meat products*

AMPX209 Sharpen knives

AMPR105

Provide service to customers

AMPR203

Select, weigh and package meat for sale

AMPR212

Clean a meat retail work area

AMPX209

Sharpen knives

FDFOP2061A

Use numerical applications in the workplace

Stage 2 

AMPCOR203

Comply with Quality Assurance and HACCP requirements

AMPR201

Break and cut product using a bandsaw*

AMPX201 Prepare and operate bandsaw

AMPR202

Provide advice on cooking and storage of meat products*

AMPR105 Provide service to customers

AMPR204

Package product using manual packing and labelling equipment

AMPR205

Use basic methods of meat cookery*

AMPX209 Sharpen knives

AMPR208

Make and sell sausages

AMPR209

Produce and sell value-added products*

AMPX209 Sharpen knives

AMPX201

Prepare and operate bandsaw

AMPX210

Prepare and slice meat cuts*

AMPX209 Sharpen knives

AMPX211

Trim meat to specifications*

AMPX209 Sharpen knives

Stage 3 

AMPR301

Prepare specialised cuts*

AMPX209 Sharpen knives

AMPR302

Assess carcase or product quality

AMPR303

Calculate yield of carcase or product

AMPR304

Manage stock

AMPR305

Meet customer needs*

AMPR105 Provide service to customers

AMPR306

Provide advice on nutritional role of meat

AMPR307

Merchandise products, services

AMPR316

Cure, corn and sell product

AMPR317

Assess and sell poultry product

AMPR319

Locate, identify and assess meat cuts

AMPR320

Assess and address customer preferences

AMPR322

Prepare and produce value added products

AMPX304

Prepare primal cuts*

AMPX304 Prepare primal cuts

Elective Units 

Select:

  • 1 unit from Group A (Stage 1)
  • 1 unit from Group B (Stage 2)
  • 1 unit from Group C (Stage 3)
  • 4 units from Groups C or D

An asterisk (*) next to the unit code indicates that there are prerequisite requirements which must be met when packaging the qualification.

Group A: Stage 1 

AMPR106

Process sales transactions

AMPR107

Undertake minor routine maintenance

AMPR108

Monitor meat temperature from receival to sale

Group B: Stage 2  

AMPR206

Vacuum pack product in a retail operation

AMPR207

Undertake routine preventative maintenance

AMPR210

Receive meat product

AMPR211

Provide advice on meal solutions in a meat retail outlet

AMPX212

Package product using automatic packing and labelling equipment

AMPX213

Despatch meat product

AMPX214

Package meat and smallgoods product for retail sale

BSBITU101

Operate a personal computer

SIRRRTF001

Balance and secure point-of-sale terminal

Group C: Stage 3 

AMPR312

Bone game meat*

AMPX209 Sharpen knives

AMPR323

Break small stock carcases for retail sale*

AMPX209 Sharpen knives

AMPR319 Locate, identify and assess meat cuts

AMPR324

Break large stock carcases for retail sale*

AMPX209 Sharpen knives

AMPR319 Locate, identify and assess meat cuts

Group D: Stage 3 

AMPR308

Prepare, roll, sew and net meat

AMPR309

Bone and fillet poultry*

AMPX209 Sharpen knives

AMPR310

Cost and price meat products

AMPR311

Prepare portion control to specifications*

AMPX209 Sharpen knives

AMPR313

Order stock in a meat enterprise

AMPR314

Calculate and present statistical data in a meat enterprise

AMPR315

Utilise the Meat Standards Australia system to meet customer requirements

AMPR321

Collect and prepare standard samples

AMPR325

Prepare cooked meat product for retail sale

AMPX305

Smoke product

AMPX306

Provide coaching

AMPX307

Provide mentoring

AMPX309

Identify and repair equipment faults

HLTAID003

Provide first aid

SIRXSLS001

Sell to the retail customer

SIRRMER003

Coordinate visual merchandising activities

TAEDEL301

Provide work skill instruction

Qualification Mapping Information

Code and title current version 

Code and title previous¬†version 

Comments 

Equivalence status 

AMP30815 Certificate III in Meat Processing (Retail Butcher)

Release 3

AMP30815 Certificate III in Meat Processing (Retail Butcher)

Release 2

Elective unit added to Group B: AMPX214 Package meat and smallgoods product for retail sale

Equivalent qualification

Links

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

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