Qualification details

MTM50111 - Diploma of Meat Processing (Release 1)


Usage recommendation:
Is superseded by and equivalent to AMP50215 - Diploma of Meat Processing 30/Nov/2015
Supersedes MTM50107 - Diploma of Meat Processing 21/Jul/2011

Release Status:
ReleaseRelease date
1 1 (this release) 22/Jul/2011

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 columnEssentialSort Table listing Units of Competency by the Essential column
BSBFIM501A - Manage budgets and financial plansManage budgets and financial plans N/A
BSBMGT605B - Provide leadership across the organisationProvide leadership across the organisation N/A
MSL916005A - Manage complex projectsManage complex projects N/A
MTMCOR401C - Manage own work performanceManage own work performance N/A
MTMCOR402C - Facilitate Quality Assurance processFacilitate Quality Assurance process N/A
MTMCOR403A - Participate in OH&S risk control processParticipate in OH&S risk control process N/A
MTMCOR404A - Facilitate hygiene and sanitation performanceFacilitate hygiene and sanitation performance N/A
MTMPS5603C - Develop, manage and maintain quality systemsDevelop, manage and maintain quality systems N/A
MTMPS5604C - Manage maintenance systemsManage maintenance systems N/A
MTMPS5605C - Manage utilities and energyManage utilities and energy N/A
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SchemeCodeClassification value
ANZSCO Identifier 133512 Production Manager (Manufacturing) 
ASCO (occupation type) Identifier 1222-11 Production Manager (Manufacturing) 
ASCED Qualification/Course Field of Education Identifier 1101 Food And Hospitality 
Qualification/Course Level of Education Identifier 421 Diploma 
Taxonomy - Industry Sector N/A Meat Processing 
Taxonomy - Occupation N/A Meat Industry Food Safety Systems Operator,Meat Industry Production Manager,Quality Assurance Manager (Meat Industry) 

Classification history

SchemeCodeClassification valueStart dateEnd date
ANZSCO Identifier 133512 Production Manager (Manufacturing) 07/Aug/2012 
ASCO (occupation type) Identifier 1222-11 Production Manager (Manufacturing) 07/Aug/2012 
ASCED Qualification/Course Field of Education Identifier 1101 Food And Hospitality 07/Aug/2012 
Qualification/Course Level of Education Identifier 421 Diploma 21/Jul/2011 
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Modification History

Not Applicable


The qualification is for people who are in a management position or who have the potential to move into these positions. People who enter this qualification will usually have substantial experience in a meat industry sector, and will be seeking to improve their business expertise and experience.

People who are considering undertaking this qualification need to be aware that it requires extensive reading, writing of assignments and project work. Previous study at a minimum of Certificate IV level is good preparation for Diploma level study.

The Diploma qualification is designed for people who are already employed in the industry and who have the opportunity to draw upon workplace experiences and to carry out assignments and projects in the workplace.

Job roles 

Job role titles covered by this qualification may include:

  • production manager
  • maintenance manager
  • Quality Assurance manager
  • foreperson
  • shift manager
  • departmental manager
  • regulator
  • senior supervisor.

Pathways Information

Pathways into the qualification 

Pathways into the qualification may be:

  • completion of a Certificate III or IV in Meat Processing
  • completion of a trade qualification
  • completion of a Bachelor degree
  • by direct entry with industry experience but without formal qualifications
  • through Recognition of Prior Learning.

This qualification is suited to Australian Apprenticeship pathways.

Pathways from the qualification 

After achieving this qualification, candidates may undertake:

  • MTM60111 Advanced Diploma of Meat Processing
  • any other Diploma or Advanced Diploma qualification in a related industry area
  • a Bachelor degree.

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


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.

Due to the high proportion of electives required by this qualification, the industry/enterprise requirements described for each Employability Skill are representative of the meat industry in general and may not reflect specific job roles. 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 :


  • listening and interpreting worker issues, management or customer concerns
  • speaking clearly and directly with other personnel, such as workers, management and customers
  • reading and interpreting workplace documentation, such as industry research outcomes, contracts, legislation and regulations
  • preparing written documentation, such as reports, market estimates and business proposals
  • using mathematical skills for purposes, such as budgeting and production estimates
  • sharing information with co-workers, managers, customers and regulatory authorities
  • applying negotiation, persuasion and assertiveness skills when working with staff, customers and suppliers, during planning and addressing enterprise issues


  • working effectively as an individual as well as in a work team
  • working effectively with colleagues from diverse backgrounds
  • applying own technical and managerial knowledge to assist other members of the work team
  • using teamwork skills in a range of situations, such as when addressing industrial issues
  • identifying and utilising the strengths of other team members, such as specialised technical knowledge
  • providing coaching and mentoring support to colleagues

Problem solving

  • developing practical and creative solutions to workplace problems, such as production issues
  • showing independence and initiative in identifying problems, for example, identifying the establishment of a new competitor
  • working with a team to resolve a problem, for example, a biotechnology issue
  • testing assumptions and taking context into account, for example, testing the impact of a supply problem on capacity to meet customer commitments
  • using numeracy skills, such as calculation, estimation, and budget forecasting, to resolve problems
  • listening and resolving concerns in relation to workplace issues, for example, outcomes of a customer audit

Initiative and enterprise

  • adapting to new situations, such as changes to customer specifications or introduction of new equipment
  • translating ideas into action, for example, revising a work instruction or Standard Operating Procedure
  • being creative and innovative in identifying opportunities and creating solutions, for example, seeking funding support for a proposal or assessing the viability of new technology
  • identifying opportunities that might not be obvious to others, for example, a change of supplier to achieve cost savings
  • developing a strategic, creative, long-term vision through research of the economic and political environment impacting the industry

Planning and organising

  • collecting, analysing and organising information, such as peak body strategic plans, market forecasts and technical publications
  • using business processes for planning and organising, or developing business plans
  • taking initiative and making decisions within workplace role, for example, setting production levels
  • participating in continuous improvements processes, such as the enterprise Quality Assurance system
  • determining and applying resources, such as financial, human and physical resources
  • managing time and priorities, such as meeting customer deadlines
  • adjusting resource allocation to cope with contingencies, for example, loss of a customer contract or production delays


  • having and articulating own ideas and vision, for example, when contributing to company business planning processes
  • monitoring and evaluating own performance to ensure company requirements are addressed
  • taking responsibility for work outcomes of self and others within area of responsibility


  • being receptive to learning new ideas and techniques, such as changed legislation, food safety measures or product specifications
  • learning in a range of settings such as through formal training or informally from other workers or self-directed research
  • learning new skills and techniques to adjust to management or enterprise changes
  • managing own learning to ensure currency, for example, by attending technical workshops or through internet research
  • applying a range of learning approaches appropriate to individual and situational requirements
  • contributing to the learning of others through support of professional development and informal learning processes


  • using technology, such as computers, software packages and testing equipment
  • demonstrating skilled use of workplace technology
  • applying OH&S requirements when using technology
  • adapting to new technology requirements, such as new software
  • applying technology as a management tool, for example, running production reports or using spreadsheets

Packaging Rules

Packaging Rules 

Complete ten units of competency in total.

  • Complete all four core units of competency
  • Complete six elective units of competency.

Two of the elective units can be selected from a relevant Diploma or Advanced Diploma from this Training Package or any other Training Package or accredited course. Selected units must be relevant to meat industry and must not duplicate units already contained within the qualification.

Qualification structure 

Core units 


Manage own work performance


Participate in OH&S risk control process


Facilitate Quality Assurance process


Facilitate hygiene and sanitation performance

Elective units 


Develop, manage and maintain quality systems


Manage transportation of meat, meat products and meat by-products


Manage maintenance systems


Design and manage the food safety system


Manage utilities and energy


Manage new product/process development


Manage and improve meat industry plant operations


Manage budgets and financial plans


Manage environmental impacts of meat processing operations


Provide leadership across the organisation


Manage, maintain and continuously improve OH&S plans and systems


Manage complex projects

Units with prerequisite units

Units with prerequisite units 

The following units from this qualification contain prerequisite units.



MTMCOR401C Manage own work performance

MTMCOR205A Communicate in the workplace

MTMCOR403A Participate in OH&S risk control process

MTMCOR204A Follow safe work policies and procedures

MTMCOR402C Facilitate Quality Assurance process

MTMCOR203A Apply Quality Assurance practices

MTMCOR404A Facilitate hygiene and sanitation performance

MTMCOR202A Apply hygiene and sanitation practices