Qualification details

Release 

TP Version 

Comments 

4

MTM11v4

Added elective unit MTMSR215A Package meat and smallgoods for retail sale

3

MTM11v3.1

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

2

MTM11v3

Updated equivalent imported Units:

PRMCL38A Clean a food handling area to CPPCLO3038A Clean food-handling areas

SIRXFIN001A Balance point-of-sale terminal to SIRXFIN201 Balance and secure point-of-sale terminal

HLTFA301B Apply first aid to HLTFA301C

1

MTM11v1

Initial release

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
• sharing information with other workers, for example, customer requests

Teamwork

• working effectively as an individual as well as in a work team
• working effectively with workers and customers from another country
• applying own knowledge to assist other members of the work team

Problem solving

• developing practical and creative solutions to workplace problems, for example, suggesting substitutions for unavailable ingredients
• showing independence in identifying problems, such as malfunctioning equipment or OH&S issues
• using numeracy skills to solve problems, for example, adjusting temperatures or recalculation of quantities

Initiative and enterprise

• adapting to new situations, such as introduction of new products or equipment
• using numeracy skills to solve problems, such as modification of portion sizes
• translating ideas into action by demonstrating suggestions

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
• participating in ongoing continuous improvement and planning processes, such as Quality Assurance processes
• 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 settings, such as through formal training or informally from other workers
• managing own learning, for example, undertaking self-directed research to identify a new recipe

Technology

• using technology, such as workplace machinery, including mincers and bandsaws
• demonstrating skill when using workplace technology, such as knives and bandsaws
• applying OH&S requirements when using technology

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 

Group A 

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

HLTFA301C

Apply first aid

MTMR104C

Prepare minced meat and minced meat products

CPPCLO3038A

Clean food-handling areas

MTMR106C

Provide service to customers

Group B 

MTMCOR203B

Comply with Quality Assurance and HACCP requirements

MTMR211B

Produce and sell value-added products

MTMPR201C

Prepare and operate a bandsaw

MTMR212B

Receive meat product

MTMR201C

Break and cut product using bandsaw

MTMSR201C

Prepare and slice meat cuts

MTMR202C

Provide advice on cooking and storage of meat products

MTMSR202C

Trim meat to specifications

MTMR204C

Package product using manual packing and labelling equipment

MTMSR203C

Package product using automatic packing and labelling equipment

MTMR207B

Use basic methods of meat cookery

MTMSR204C

Despatch meat product

MTMR208B

Vacuum pack product in a retail operation

MTMSR215A

Package meat and smallgoods for retail sale

MTMR209B

Undertake routine preventative maintenance

BSBITU101A

Operate a personal computer

MTMR210B

Make and sell sausages

SIRXFIN201

Balance and secure point-of-sale terminal

Unit 

Prerequisite 

MTMR102C Trim meat for further processing

MTMPSR203A Sharpen knives

MTMR104C Prepare minced meat and minced meat products

MTMPSR203A Sharpen knives

MTMR201C Break and cut product using a bandsaw

MTMPR201C Prepare and operate a bandsaw

MTMR202C Provide advice on cooking and storage of meat products

MTMR106C Provide service to customers

MTMR207B Use basic methods of meat cookery

MTMPSR203A Sharpen knives

MTMR211B Produce and sell value-added products

MTMPSR203A Sharpen knives

MTMSR201C Prepare and slice meat cuts

MTMPSR203A Sharpen knives

MTMSR202C Trim meat to specifications

MTMPSR203A Sharpen knives