Certificate III in Meat Processing (Boning Room) - AMP30116
Australian Skills Management Institute
Type of institution: Registered Training Organisation
Level: Pre-degree
CRICOS:
This course covers work activities in the boning rooms or in meat wholesale enterprises which prepare meat cuts from whole carcasses.
Structure
7 core units plus 2 electives.
Subjects
- Bone carcase using mechanical aids (large stock)
- Comply with Quality Assurance and HACCP requirements
- Slice and trim large stock forequarter
- Bone large stock carcase - hindquarter
- Apply hygiene and sanitation practices
- Communicate in the workplace
- Bone small stock carcase - middle
- Operate trunk boning machine
- Slice small stock carcase - shoulder
- Bone small stock carcase - leg
- Follow safe work policies and procedures
- Slice small stock carcase - middle
- Slice and trim leg - small stock
- Maintain personal equipment
- Break carcase using a bandsaw
- Bone large stock carcase - forequarter
- Sharpen knives
- Operate leg boning machine
- Overview the meat industry
- Bone small stock carcase - shoulder
- Slice and trim large stock hindquarter
Further information
Apprentice students only.
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