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Qualification details

MTM30811 - Certificate III in Meat Processing (Retail Butcher) (Release 4)

Summary

Usage recommendation:
Superseded
Mapping:
MappingNotesDate
Supersedes MTM30807 - Certificate III in Meat Processing (Meat Retailing) 21/Jul/2011
Is superseded by MTM30813 - Certificate III in Meat Processing (Retail Butcher)Supersedes and is not equivalent to MTM30811. Change to core outcomes, but overall qualification outcomes remain equivalent. 19/Apr/2013

Release Status:
Current
Releases:
ReleaseRelease date
4 (this release) 21/Dec/2012
(View details for release 3) 08/Nov/2012
(View details for release 2) 18/Jun/2012
(View details for release 1) 22/Jul/2011

Training packages that include this qualification

Units of competency

CodeSort Table listing Units of Competency by the Code columnTitleEssentialSort Table listing Units of Competency by the Essential column
BSBITU101A - Operate a personal computerOperate a personal computerElective
CPPCLO3038A - Clean food-handling areasClean food-handling areasCore
FDFOP2061A - Use numerical applications in the workplaceUse numerical applications in the workplaceCore
HLTFA301C - Apply first aidApply first aidCore
MTMCOR201A - Maintain personal equipmentMaintain personal equipmentCore
MTMCOR202A - Apply hygiene and sanitation practicesApply hygiene and sanitation practicesCore
MTMCOR203B - Comply with Quality Assurance and HACCP requirementsComply with Quality Assurance and HACCP requirementsCore
MTMCOR204A - Follow safe work policies and proceduresFollow safe work policies and proceduresCore
MTMCOR205A - Communicate in the workplaceCommunicate in the workplaceCore
MTMCOR206A - Overview the meat industryOverview the meat industryCore
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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 
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 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 
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Modification History

Release 

TP Version 

Comments 

4

MTM11v3.1

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

3

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

SIRXMER002 Coordinate merchandise presentation to SIRXMER303

SIRXSLS001A Sell products and services to SIRXSLS201

HLTFA301B Apply first aid to HLTFA301C

2

MTM11v2

Missing information about Units of Competency with Pre-requisites added

1

MTM11v1

Initial release

Description

This qualification is the trade qualification for butchers.

Job roles 

Job role titles covered by this qualification may include:

  • butcher.

Pathways Information

Pathways into the qualification 

Pathways into the qualification may be:

  • after completion of a Certificate I or II Meat Processing qualification, with credit for relevant completed units
  • after completion of a pre-apprenticeship program
  • 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
  • MTM40111 Certificate IV in Meat Processing (Leadership)
  • MTM40311 Certificate IV in Meat Processing (Quality Assurance)
  • MTM40411 Certificate IV in Meat Processing (General)
  • small business management qualifications.

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 and customers
  • reading and interpreting workplace-related documentation, such as customer orders and recipes
  • writing, such as recording customer orders
  • using mathematical skills in areas such as time, weights, portion size and tender
  • sharing information with other workers, for example, customer requests
  • using negotiation, empathy, persuasion and assertiveness skills to interact with customers

Teamwork

  • working effectively as an individual as well as in a work team
  • working effectively with workers or customers from another country
  • applying own knowledge to assist other members of the work team
  • identifying and utilising the strengths of other team members, such as specialised product knowledge
  • providing coaching and mentoring support to new or junior workers

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
  • solving problems individually or in teams
  • suggesting a range of solutions to solve problems, for example, recommending alternative products to customers to reduce oversupply
  • using numeracy skills to solve problems, for example, adjusting temperatures or recommending cooking times
  • testing assumptions, for example, experimenting with new ingredients, or testing new product lines
  • resolving customer concerns, such as complaints about poor product

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
  • initiating and developing innovative solutions, for example, customer reward programs or product specials

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
  • determining or applying required resources, such as stock requirements
  • managing time and priorities, such as work times and production schedules
  • adapting resource allocations to cope with contingencies, for example, adjusting packaging to deal with different sized product or reducing stock orders for short weeks

Self-management

  • monitoring and evaluating own performance to ensure team and production requirements are met efficiently
  • 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 or product
  • contributing to the learning of others, for example, explaining work processes to new workers

Technology

  • using technology, such as point of sale technology
  • demonstrating skill when using workplace technology, such as knives, bandsaws and mincers
  • applying OH&S requirements when using technology

Packaging Rules

Packaging Rules 

Complete a total of forty-three units of competency.

In Stage 1:

  • complete all fifteen core units of competency from Group A
  • complete one elective unit of competency from group D.

In Stage 2:

  • complete all ten core units of competency from Group B
  • complete one elective unit of competency from Group E.

In Stage 3:

  • complete all thirteen core units of competency from Group C
  • complete three elective units of competency from Group F.

Qualification structure 

Core Units 

Group A  - Stage 1 

MTMCOR201A

Maintain personal equipment

MTMR103C

Store meat product

MTMCOR202A

Apply hygiene and sanitation practices

MTMR104C

Prepare minced meat and minced meat products

MTMCOR204A

Follow safe work policies and procedures

MTMR106C

Provide service to customers

MTMCOR205A

Communicate in the workplace

MTMR203C

Select, weigh and package meat for sale

MTMCOR206A

Overview the meat industry

FDFOP2061A

Use numerical applications in the workplace

MTMPSR203A

Sharpen knives

HLTFA301C

Apply first aid

MTMR101C

Identify species and meat cuts

CPPCLO3038A

Clean food-handling areas

MTMR102C

Trim meat for further processing

Group B  - Stage 2 

MTMCOR203B

Comply with Quality Assurance and HACCP requirements

MTMR207B

Use basic methods of meat cookery

MTMPR201C

Prepare and operate a bandsaw

MTMR210B

Make and sell sausages

MTMR201C

Break and cut product using a bandsaw

MTMR211B

Produce and sell value-added products

MTMR202C

Provide advice on cooking and storage of meat products

MTMSR201C

Prepare and slice meat cuts

MTMR204C

Package product using manual packing and labelling equipment

MTMSR202C

Trim meat to specifications

Group C  - Stage 3 

MTMR301C

Prepare specialised cuts

MTMR308C

Prepare and produce value-added products

MTMR302C

Assess carcase_product quality

MTMR317B

Cure, corn and sell product

MTMR303C

Calculate yield of carcase or product

MTMR318B

Assess and sell poultry product

MTMR304C

Manage stock

MTMR320A

Locate, identify and assess cuts

MTMR305C

Meet customer needs

MTMR321B

Assess and address customer preferences

MTMR306C

Provide advice on nutritional role of meat

MTMSR302C

Prepare primal cuts

MTMR307C

Merchandise products and services

Elective units 

Group D  - Stage 1 

MTMR107C

Process sales transactions

MTMR109B

Monitor meat temperature from receival to sale

MTMR108B

Undertake minor routine maintenance

Group E  - Stage 2 

MTMR208B

Vacuum pack product in a retail operation

MTMSR204C

Despatch meat product

MTMR209B

Undertake routine preventative maintenance

BSBITU101A

Operate a personal computer

MTMR212B

Receive meat product

SIRXFIN201

Balance and secure point-of-sale terminal

MTMSR203C

Package product using automatic packing and labelling equipment

Group F  - Stage 3 

MTMP3102B

Provide coaching

MTMR316B

Utilise the Meat Standards Australia system for beef to meet customer requirements

MTMP3103B

Provide mentoring

MTMR319B

Break carcases for retail sale

MTMR309C

Prepare, roll, sew and net meat

MTMR322A

Collect and prepare standard samples

MTMR310C

Bone and fillet poultry

MTMS306B

Identify and repair equipment faults

MTMR311C

Cost and price meat products

MTMSR303A

Smoke product

MTMR312C

Prepare portion control to specifications

SIRXMER303

Coordinate merchandise presentation

MTMR313C

Bone game meat

SIRXSLS201

Sell products and services

MTMR314B

Order stock in a meat enterprise

TAEDEL301A

Provide work skill instruction

MTMR315B

Calculate and present statistical data in a meat enterprise