Certificate III in Meat Processing (Retail Butcher) - Apprenticeship
  • Domestic Students
Course Code MTM30813
Course Level Certificate III
Course Study Area Foods
Course Mode Part Time
Course Location Melbourne; Sydney
Course Intake Monthly
Course Duration 4 years part time
Entry Requirements  Employer required
Enquire Now
Online Application
How to apply >>

Course Description

The four-year apprenticeship program in meat process in features block release and on-the-job training designed to provide you with highly developed skills to enable you to work in a retail meat environment. Throughout the course you will complete a range of core practical subjects as well gaining an understanding of theory in areas such as ordering and merchandising, pricing and nutritional advice on meat.

Course units include:

Processing beef, lamb, pork, veal and chicken into cuts ready for consumption, manufacturing value-added products and smallgoods, identification of species and meat products, trimming for processing, meat cuts, basic cookery, curing and corn products, specialised cuts, sharpening knives, storing meat products, mincing, cleaning, using a bandsaw, vacuum packing, weighing and packaging, labeling, sausages, yield calculations, preparation, rolling, sewing and netting meat, boning and filleting poultry, smoked products and MSA Training.

 

STAGE 1

Core Units

MTMCOR201A

Maintain personal equipment

MTMCOR202A

Apply hygiene and sanitation practices

MTMCOR204A

Follow safe work policies and procedures

MTMCOR205A

Communicate in the workplace

MTMCOR206A

Overview the meat industry

MTMPSR203A

Sharpen knives

MTMR101C

Identify species and meat cuts

MTMR102C

Trim meat for further processing

MTMR103C

Store meat products

MTMR104C

Prepare minced meat and minced meat products

MTMR106C

Provide service to customers

MTMR203C

Select, weigh and package meat for sale

FDFOP2061A

Use numerical applications in the workplace

HLTFA301C

Apply first aid

CPPCLO3038A

Clean food-handling areas

Group D

 

MTMR109B

Monitor meat temperature from receival to sale

STAGE 2

Core Units

MTMCOR203B

Comply with Quality Assurance and HACCP requirements

MTMPR201C

Prepare and operate a bandsaw

MTMR201C

Break and cut product using a bandsaw

MTMR202C

Provide advice on cooking and storage of meat products

MTMR204C

Package products using manual packing and labelling equipment

MTMR207B

Use basic methods of meat cookery

MTMR210B

Make and sell sausages

MTMR211B

Produce and sell value-added products

MTMSR201C

Prepare and slice meat cuts

MTMSR202C

Trim meat to specifications

Group E

 

MTMR208B

Vacuum pack product in a retail operation

STAGE 3

Core Units

MTMR301C

Prepare specialised cuts

MTMR302C

Assess carcase product quality

MTMR303C

Calculate yield of carcase or product

MTMR304C

Manage stock

MTMR305C

Meet customer needs

MTMR306C

Provide advice on nutritional role of meat

MTMR307C

Merchandise products and services

MTMR317B

Cure, corn and sell product

MTMR318B

Assess and sell poultry product

MTMR320B

Locate, identify and assess cuts

MTMR321A

Assess and address customer preferences

MTMR323A

Prepare and produce value added products

MTMSR302C

Prepare primal cuts

Group F - Select a minimum of 3 units from below

MTMR312C

Prepare portion control to specifications

MTMR316B

Utilise the Meat Standards Australia system for beef to meet customer requirements

MTMR319B

Break carcase for retail sale

MTMSR303A

Smoke product

For some students, this program is delivered by a third party training provider.

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


back to top