Course Level

Certificate III

Certificate III in Meat Processing (Retail Butcher) - AMP30815

This qualification is the trade qualification for butchers.No licensing, legislative or certification requirements apply to this qualification at the time of publication.

Campus
Duration
Fees
ATAR

Melbourne

Part-time - 4 years

$2,504
N/A

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