AMP30815 Certificate III in Meat Processing - Study in Pty Ltd

AMP30815 Certificate III in Meat Processing (Retail Butcher)

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Qualification Name: Certificate III in Meat Processing (Retail Butcher) (Release 4)

Qualification Code: AMP30815

Other Mode: Classroom – Study | Online | RPL | Credit Transfer

Offered By: Affiliated Institutions

This certification will be the industry qualification for Retail industry Butchers. The target is to train apprentices on the job and provide them the abilities needed to be capable cut, price, display and sell meat towards the community. They will use training resources and knowledge from their trainers and employer to build their expertise.

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Why Study the AMP30815 Certificate III in Meat Processing (Retail Butcher)?

The AMP30815 Certificate III in Meat Processing (Retail Butcher) is focused on the real world, relevant global contexts. Going through the program will give the required skills you can use immediately and encourages you to think diversely.

This AMP30815 has become developed by industry specialists and endorsed by sector bodies and can be sure you have the practical knowledge to ‘hit the ground running’ in modest, medium or big organisations across the industry.

Experience alone is no longer efficient; potential employers are looking for evidence of professional proficiency via a current formal qualification.

  1. 1
    Get your skills recognised

    This apprenticeship program consists of predominantly on-the-job training with specialised subject matter for on campus training designed to present you highly developed expertise to work within the various meats retail industry.

  2. 2
    What evidence you need ?

    You should give a scope of proof to help your assessor to settle on a choice about your ability. The sorts of proof you might be approached to give can include:

    • ID
    • Resume
    • Job safety analysis
    • Job cards
    • Transcripts or assessments from related previous qualifications.
    • Maintenance reports and service sheets
    • Payslips/work contract/ABN if self-employed
    • Letter of Employment
    • Current employment contracts
    • Letters of reference
    • Videos or photos of your work.
    • Evidence of overseas qualifications.
    • Apprenticeship papers.
    • Safe work method statements
    • Quotes/invoices and stock orders
    • OHS/WHS policies and procedures
    • Testing and diagnostic sheets
  3. 3
    Potential Job Opportunities

    For a student, it is crucial to know the occupation he/she will eligible once finish a qualification successfully. If you complete this qualification, you will able to work with this role.

    • Cooking and retail assistant
    • Butcher
  4. 4
    Packaging Rules

    To achieve this qualification, competency must be demonstrated in:

    • 44 units of competency:
    • 37 core units plus
    • 7 elective units.

     

    Elective units must ensure the integrity of the qualification’s Australian Qualification Framework (AQF) alignment and contribute to a valid, industry-supported vocational outcome. The electives are to be chosen as follows:

    • 1 unit from Group A (Stage 1)
    • 1 unit from Group B (Stage 2)
    • 1 unit from Group C (Stage 3)
    • 4 units from Groups C or D

     

    Core Units

    An asterisk (*) next to the unit code indicates that there are prerequisite requirements which must be met when packaging the qualification. Please refer to the Prerequisite requirements table for details.

    Stage 1

    AMPCOR201

    Maintain personal equipment

    AMPCOR202

    Apply hygiene and sanitation practices

    AMPCOR204

    Follow safe work policies and procedures

    AMPCOR205

    Communicate in the workplace

    AMPCOR206

    Overview the meat industry

    AMPR101

    Identify species and meat cuts

    AMPR102*

    Trim meat for further processing

    AMPR103

    Store meat product

    AMPR104*

    Prepare minced meat and minced meat products

    AMPR105

    Provide service to customers

    AMPR203

    Select, weigh and package meat for sale

    AMPR212

    Clean a meat retail work area

    AMPX209

    Sharpen knives

    FBPOPR2069

    Use numerical applications in the workplace

     

    Stage 2

    AMPCOR203

    Comply with Quality Assurance and HACCP requirements

    AMPR201*

    Break and cut product using a bandsaw

    AMPR202*

    Provide advice on cooking and storage of meat products

    AMPR204

    Package products using manual packing and labelling equipment

    AMPR205*

    Use basic methods of meat cookery

    AMPR208

    Make and sell sausages

    AMPR209*

    Produce and sell value-added products

    AMPX201

    Prepare and operate bandsaw

    AMPX210*

    Prepare and slice meat cuts

    AMPX211*

    Trim meat to specifications

     

    Stage 3

    AMPR301*

    Prepare specialised cuts

    AMPR302

    Assess carcase or product quality

    AMPR303

    Calculate yield of carcase or product

    AMPR304

    Manage stock

    AMPR305*

    Meet customer needs

    AMPR306

    Provide advice on nutritional role of meat

    AMPR307

    Merchandise products, services

    AMPR316

    Cure, corn and sell product

    AMPR317

    Assess and sell poultry product

    AMPR319

    Locate, identify and assess meat cuts

    AMPR320

    Assess and address customer preferences

    AMPR322

    Prepare and produce value added products

    AMPX304*

    Prepare primal cuts

     

    Elective Units

    An asterisk (*) next to the unit code indicates that there are prerequisite requirements which must be met when packaging the qualification. Please refer to the Prerequisite requirements table for details.

    Group A: Stage 1

    AMPR106

    Process sales transactions

    AMPR107

    Undertake minor routine maintenance

    AMPR108

    Monitor meat temperature from receival to sale

     

    Group B: Stage 2

    AMPR206

    Vacuum pack product in a retail operation

    AMPR207

    Undertake routine preventative maintenance

    AMPR210

    Receive meat product

    AMPR211

    Provide advice on meal solutions in a meat retail outlet

    AMPX212

    Package product using automatic packing and labelling equipment

    AMPX213

    Despatch meat product

    AMPX214

    Package meat and smallgoods product for retail sale

    BSBITU111

    Operate a personal digital device

    SIRRRTF001

    Balance and secure point-of-sale terminal

     

    Group C: Stage 3

    AMPR312*

    Bone game meat

    AMPR323*

    Break small stock carcases for retail sale

    AMPR324*

    Break large stock carcases for retail sale

     

    Group D: Stage 3

    AMPR308

    Prepare, roll, sew and net meat

    AMPR309*

    Bone and fillet poultry

    AMPR310

    Cost and price meat products

    AMPR311*

    Prepare portion control to specifications

    AMPR313

    Order stock in a meat enterprise

    AMPR314

    Calculate and present statistical data in a meat enterprise

    AMPR315

    Utilise the Meat Standards Australia system to meet customer requirements

    AMPR321

    Collect and prepare standard samples

    AMPR325

    Prepare cooked meat product for retail sale

    AMPX305

    Smoke product

    AMPX306

    Provide coaching

    AMPX307

    Provide mentoring

    AMPX309

    Identify and repair equipment faults

    HLTAID003

    Provide first aid

    SIRRMER003

    Coordinate visual merchandising activities

    SIRXSLS001

    Sell to the retail customer

    TAEDEL301

    Provide work skill instruction

     

    Prerequisite requirements

    Unit of competency

    Prerequisite requirement

    AMPR311 Prepare portion control to specifications

    AMPX209 Sharpen knives

    AMPR309 Bone and fillet poultry

    AMPX209 Sharpen knives

    AMPR312 Bone game meat

    AMPX209 Sharpen knives

    AMPR323 Break small stock carcases for retail sale

    AMPX209 Sharpen knives

    AMPR319 Locate, identify and assess meat cuts

    AMPR324 Break large stock carcases for retail sale

    AMPX209 Sharpen knives

    AMPR319 Locate, identify and assess meat cuts

    AMPX304 Prepare primal cuts

    AMPX209 Sharpen knives

    AMPR305 Meet customer needs

    AMPR105 Provide service to customers

    AMPR301 Prepare specialised cuts

    AMPX209 Sharpen knives

    AMPR201 Break and cut product using a bandsaw

    AMPX201 Prepare and operate bandsaw

    AMPR202 Provide advice on cooking and storage of meat products

    AMPR105 Provide service to customers

    AMPR205 Use basic methods of meat cookery

    AMPX209 Sharpen knives

    AMPR209 Produce and sell value-added products

    AMPX209 Sharpen knives

    AMPX210 Prepare and slice meat cuts

    AMPX209 Sharpen knives

    AMPX211 Trim meat to specifications

    AMPX209 Sharpen knives

    AMPR104 Prepare minced meat and minced meat products

    AMPX209 Sharpen knives

    AMPR102 Trim meat for further processing

    AMPX209 Sharpen knives

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