Type of institution: TAFE Institute Level: Pre-degree CRICOS: 00591E
This qualification is the trade qualification for butchers.No licensing, legislative or certification requirements apply to this qualification at the time of publication.
Structure
44 units: 37 core
7 elective
Subjects
Use numerical applications in the workplace
Prepare portion control to specifications
Assess and address customer preferences
Manage stock
Prepare primal cuts
Balance and secure point-of-sale terminal
Comply with Quality Assurance and HACCP requirements
Provide mentoring
Prepare, roll, sew and net meat
Trim meat to specifications
Monitor meat temperature from receival to sale
Meet customer needs
Undertake routine preventative maintenance
Merchandise products, services
Process sales transactions
Calculate and present statistical data in a meat enterprise
Apply hygiene and sanitation practices
Cure, corn and sell product
Coordinate merchandise presentation
Communicate in the workplace
Break large stock carcases for retail sale
Select, weigh and package meat for sale
Utilise the Meat Standards Australia system to meet customer requirements
Bone game meat
Clean meat retail work area
Identify species and meat cuts
Assess and sell poultry products
Sell products and services
Assess carcase or product quality
Calculate yield of carcase or product
Despatch meat product
Provide service to customers
Bone and fillet poultry
Provide work skill instruction
Vacuum pack products in a retail operation
Prepare cooked meat product for retail sale
Trim meat for further processing
Apply First Aid
Package product using automatic packing and labelling equipment
Break and cut product using a bandsaw
Follow safe work policies and procedures
Undertake minor routine maintenance
Operate a personal computer
Provide advice on cooking and storage of meat products
Collect and prepare standard samples
Prepare and operate bandsaw
Prepare and slice meat cuts
Provide advice on nutritional role of meat
Order stock in a meat enterprise
Maintain personal equipment
Package products using manual packing and labelling equipment
Provide coaching
Make and sell sausages
Use basic methods of meat cookery
Cost and price meat products
Locate, identify and assess meat cuts
Produce and sell value-added products
Store meat product
Prepare and produce value added products
Smoke product
Prepare specialised cuts
Receive meat products
Sharpen knives
Overview the meat industry
Identify and repair equipment faults
Break small stock carcases for retail sale
Provide advice on meal solutions in a meat retail outlet
Prepare minced meat and minced meat products
Study information
Campus
Fees
Entry
Mid year intake
Attendance
Lismore Campus
No information available
No
Flexible Delivery
: 2.5
years
Hamilton Campus
No information available
No
Flexible Delivery
: 2.5
years
Granville College
No information available
No
Flexible Delivery
: 2.5
years
Granville College
No information available
No
Flexible Delivery
: 2.5
years
Wollongong West Campus
No information available
No
Flexible Delivery
: 2
years
Further information
Applicants must possess Australian Core Skills Framework levels of at least 2 across reading, writing, learning, oral communication, and numeracy skills to successfully complete this program. Students who do not possess these skills to the level required will be enrolled in additional subjects to build the required skills. Students entering as an apprentice or trainee must be employed in the relevant industry prior to enrolment.