Qualification details

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 and customers
• reading and interpreting workplace-related documentation, such as customer orders and recipes
• using mathematical skills in areas such as time, weights and portion size and tender

Teamwork

• working effectively as an individual as well as in a work team
• working effectively with workers and customers from another country

Problem solving

• solving problems, such as malfunctioning equipment or OH&S issues individually or assisting other team members

Initiative and enterprise

• adapting to new situations, such as changes to products or introduction of new equipment

Planning and organising

• collecting, analysing and organising information, such as customer orders and product specifications
• using basic business systems for planning and organising, for example, work instructions or Standard Operating Procedures
• managing time and priorities, such as work times and customer order deadlines

Self-management

• 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 setting, such as through formal training or informally from other workers

Technology

• using technology, such as workplace machinery
• applying OH&S requirements when using workplace technology, such as knives

Core units 

MTMCOR202A

Apply hygiene and sanitation practices

MTMCOR206A

Overview the meat industry

MTMCOR204A

Follow safe work policies and procedures

FDFOP2061A

Use numerical applications in the workplace

MTMCOR205A

Communicate in the workplace

Elective units 

MTMCOR201A

Maintain personal equipment

MTMR107C

Process sales transactions

MTMPSR203A

Sharpen knives

MTMR108B

Undertake minor routine maintenance

MTMR101C

Identify species and meat cuts

MTMR109B

Monitor meat temperature from receival to sale

MTMR102C

Trim meat for further processing

MTMR203C

Select, weigh and package meat for sale

MTMR103C

Store meat product

HLTFA301B

Apply first aid

MTMR104C

Prepare minced meat and minced meat products

PRMCL38A

Clean a food handling area

MTMR106C

Provide service to customers

Unit 

Prerequisite unit 

MTMR102C Trim meat for further processing

MTMPSR203A Sharpen knives

MTMR104C Prepare minced meat and minced meat products

MTMPSR203A Sharpen knives