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 on–the–job, 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.

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.

What evidence you need ?

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.

What are the 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

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

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

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Certificate III in Meat Processing (Retail Butcher)

AMP30815

|

Certificate III

Get in touch with us

Interested in this qualification?

Get in touch with us

Interested in this qualification?

Check Your Eligibility

Check Eligibility now

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

How STUDYIN can help You?

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

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