Course Level
Certificate III
Certificate III in Meat Processing (Slaughtering) - AMP30516
This qualification covers work activities undertaken by workers undertaking slaughtering duties in abattoirs. Graduates from this qualification will have a wide range of cognitive, technical and communication skills to select and apply a specialised range of tools, materials and information to:complete routine activitiesprovide and transmit solutions to predictable and sometimes unpredictable problems. Graduates will apply knowledge and skills to demonstrate autonomy and judgement and to take limited responsibility in known and stable contexts within established parameters. No licensing, legislative or certification requirements apply to this qualification at the time of publication.
Campus | Duration | Fees | ATAR |
|---|---|---|---|
Yarrawonga | Full-time - 2 years Part-time - 4 years | N/A | N/A |
Structure
12 units: 7 core; 5 elective
Subjects
- Eviscerate animal carcase
- Comply with Quality Assurance and HACCP requirements
- Seal weasand
- Operate air knife
- Stun animal
- Backdown pig carcase
- Apply hygiene and sanitation practices
- Operate brisket cutter or saw
- Overview legging operation
- Communicate in the workplace
- Perform flanking cuts
- Perform legging on small stock
- Drop sock and pull shoulder pelt
- Operate pelt puller
- Skin head
- Stick and bleed animal
- Explain opening cuts
- Assess effective stunning and bleeding
- Scald and dehair carcase
- Prepare head for inspection
- Perform brisket cuts
- Perform midline cuts
- Bed dress carcase
- Perform rumping cuts
- Seal bung
- Follow safe work policies and procedures
- Remove pelt manually
- Undertake retain rail operations
- Ring bung
- Prepare and present viscera for inspection
- Make second leg opening cuts
- Maintain personal equipment
- Bone neck
- Split carcase
- Make first leg opening cuts
- Perform 'Y' cut
- Perform rosette cuts
- Operate hide puller
- Rod weasand
- Sharpen knives
- Overview the meat industry
- Eviscerate wild game animal carcase
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