Certificate II in Meat Processing (Food Service)
  • Domestic Students
Course Code MTM20411
Course Level Certificate II
Course Study Area Foods
Course Mode Full Time
Course Location Melbourne
Course Intake February; July
Course Duration 6 months
Entry Requirements  Year 11
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Course Description

This course is designed to provide students with intensive meat preparation and handling skills which will equip students with specialist knowledge in working with meat production in the kitchen and butchery environment.

Course units include:


Stage 1
Unit CodeUnit Name
MTMCOR201A
Maintain personal equipment
MTMCOR202A
Apply hygiene and sanitation practices
MTMCOR203B
Comply with Quality Assurance and HACCP requirements
MTMCOR204A
Follow safe work policies and procedures
MTMCOR205A
Communicate in the workplace
MTMCOR206A
Overview the meat industry
MTMPSR201C
Vacuum pack product
MTMPSR203A
Sharpen knives
MTMR101C
Identify species and meat cuts
MTMR102C
Trim meat for further processing
MTMR104C
Prepare minced meat and minced meat products
MTMR210B
Make and sell sausages
MTMR211B
Produce and sell value-added products
MTMS210B
Select/identify and prepare casings
MTMSR201C
Prepare and slice meat cuts
MTMSR202C
Trim meat to specifications

Fees

Fees and charges can be found at www.angliss.edu.au/fees-and-charges

Find Out More

Call 1300 ANGLISS or email study@angliss.edu.au


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