Modification History
Release |
TP Version |
Comments |
1 |
MTM11v4 |
Initial release. Supersedes and is not equivalent to MTM30811. Change to core outcomes, but overall qualification outcomes remain equivalent |
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
No occupational licensing, legislative, regulatory or certification requirements apply to this qualification.
Entry Requirements
Not Applicable
Employability Skills Summary
EMPLOYABILITY SKILLS QUALIFICATION SUMMARY |
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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. |
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Employability Skill |
Industry /enterprise requirements for this qualification include : |
Communication |
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Teamwork |
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Problem solving |
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Initiative and enterprise |
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Planning and organising |
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Self-management |
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Learning |
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Technology |
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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 |
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Group A - Stage 1 |
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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 |
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Group B - Stage 2 |
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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 |
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MTMR301C |
Prepare specialised cuts |
MTMR317B |
Cure, corn and sell product |
MTMR302C |
Assess carcase_product quality |
MTMR318B |
Assess and sell poultry product |
MTMR303C |
Calculate yield of carcase or product |
MTMR320B |
Locate, identify and assess cuts |
MTMR304C |
Manage stock |
MTMR321A |
Assess and address customer preferences |
MTMR305C |
Meet customer needs |
MTMR323A |
Prepare and produce value-added products |
MTMR306C |
Provide advice on nutritional role of meat |
MTMSR302C |
Prepare primal cuts |
MTMR307C |
Merchandise products and services |
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Elective units |
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Group D - Stage 1 |
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MTMR107C |
Process sales transactions |
MTMR109B |
Monitor meat temperature from receival to sale |
MTMR108B |
Undertake minor routine maintenance |
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Group E - Stage 2 |
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MTMR208B |
Vacuum pack product in a retail operation |
MTMSR204C |
Despatch meat product |
MTMR209B |
Undertake routine preventative maintenance |
MTMSR215A |
Package meat and smallgoods for retail sale |
MTMR212B |
Receive meat product |
BSBITU101A |
Operate a personal computer |
MTMSR203C |
Package product using automatic packing and labelling equipment |
SIRXFIN201 |
Balance and secure point-of-sale terminal |
Group F - Stage 3 |
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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 |