Certificate III in Meat Processing (Retail Butcher)

AMP30815

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Certificate III

The leading industry qualification for individuals aspiring to become retail butchers. This comprehensive certification is meticulously designed to provide on-the-job training to apprentices, ensuring they acquire the essential skills necessary to excel in cutting, pricing, displaying, and selling meat to the local community. With a focus on practical training, expert mentorship, and employer support, apprentices will develop the expertise needed to thrive in the dynamic and rewarding meat processing industry.

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Qualification Overview

Qualification Code:

AMP30815

Qualification Name:

Certificate III in Meat Processing (Retail Butcher)

AVAILABLE OPTIONS TO COMPLETE THIS COURSE?

Classroom – Study | Online | RPL | Credit Transfer

Offered By

The AMP30815 Certificate III in Meat Processing (Retail Butcher) is the industry qualification designed specifically for retail industry butchers. This program aims to train apprentices onthejob, equipping them with the necessary skills to expertly cut, price, display, and sell meat to the local community. Apprentices will leverage training resources and the expertise of their trainers and employers to build their proficiency in the field.

How STUDYIN can help You?

STUDY IN can help you to find the right institution based on your requirements. We can help you to prepare your application for Enrolment – Admission – Credit Transfer – RPL – Upskills/Upgrade Book an online appointment to discuss further.

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

The AMP30815 – Certificate III in Meat Processing (Retail Butcher) offers practical, real-world training in relevant global contexts. Gain essential skills that you can apply immediately and develop diverse thinking capabilities. Developed by industry specialists and endorsed by sector bodies, this program ensures you have the practical knowledge to excel in organizations of all sizes within the meat processing industry. Experience alone is no longer sufficient; employers seek evidence of professional proficiency through current formal qualifications. Choose the AMP30815 Certificate III to enhance your career prospects.
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.
You should give a scope of proof to help your assessor to settle on a choice about your capability if you applying for RPL. The sorts of proof you might be approached to give can include: Proof of abroad capabilities.
  •  Transcripts or evaluations from related past capabilities.
  • Apprenticeship papers.
  • ID Resume Payslips/work contract/ABN if independently employed Letter of Employment Current business contracts Letters of reference.
  • Recordings or photographs of your work.
  • Statements/solicitations and stock requests Temperature sheets
  • Booking sheets/appointmemt setting sheets
  • Cleaning plans Kitchen station task list OHS necessities Approaches and methodology Nourishment administration wellbeing structures
  • Preparation sheets
  • Menus and plans etc asked or required by the RTO
 
If you want to STUDY then enrolment documentation checklist needs to be completed. Documents such as ID, Academic Documents, Resume or any other documents asked by the RTO/College must be submitted. You can submit directly or provide to STUDYIN to submit on your behalf to complete your enrolment if you decide to parsue.
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

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

HLTAID011

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

AMP30815-Certificate-III-in-Meat-Processing-Retail-Butcher-Release

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2024-02-03
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