Certificate III in Meat Processing (Retail Butcher)
This qualification is the trade qualification for butchers.
Job roles
Job role titles covered by this qualification may include:
butcher.
This qualification is the trade qualification for butchers.
Job roles
Job role titles covered by this qualification may include:
butcher.
Packaging Rules
Complete a total of forty-three units of competency.
In Stage 1:
complete all fifteen core units of competency from Group A
complete one elective unit of competency from group D
In Stage 2:
complete all ten core units of competency from Group B
complete one elective unit of competency from Group E
In Stage 3:
complete all thirteen core units of competency from Group C
complete three elective units of competency from Group F
Qualification structure
Core Units | |||
Group A - Stage 1 | |||
Maintain personal equipment | Store meat product | ||
Apply hygiene and sanitation practices | Prepare minced meat and minced meat products | ||
Follow safe work policies and procedures | Provide service to customers | ||
Communicate in the workplace | Select, weigh and package meat for sale | ||
Overview the meat industry | Use numerical applications in the workplace | ||
Sharpen knives | Apply first aid | ||
Identify species and meat cuts | Clean food-handling areas | ||
Trim meat for further processing | |||
Group B - Stage 2 | |||
Comply with Quality Assurance and HACCP requirements | Use basic methods of meat cookery | ||
Prepare and operate a bandsaw | Make and sell sausages | ||
Break and cut product using a bandsaw | Produce and sell value-added products | ||
Provide advice on cooking and storage of meat products | Prepare and slice meat cuts | ||
Package product using manual packing and labelling equipment | Trim meat to specifications | ||
Group C - Stage 3 | |||
Prepare specialised cuts | Cure, corn and sell product | ||
Assess carcase_product quality | Assess and sell poultry product | ||
Calculate yield of carcase or product | Locate, identify and assess cuts | ||
Manage stock | Assess and address customer preferences | ||
Meet customer needs | Prepare and produce value-added products | ||
Provide advice on nutritional role of meat | Prepare primal cuts | ||
Merchandise products and services | |||
Elective units | |||
Group D - Stage 1 | |||
Process sales transactions | Monitor meat temperature from receival to sale | ||
Undertake minor routine maintenance | |||
Group E - Stage 2 | |||
Vacuum pack product in a retail operation | Despatch meat product | ||
Undertake routine preventative maintenance | Package meat and smallgoods for retail sale | ||
Receive meat product | Operate a personal computer | ||
Package product using automatic packing and labelling equipment | SIRXFIN201 | Balance and secure point-of-sale terminal | |
Group F - Stage 3 | |||
Provide coaching | Utilise the Meat Standards Australia system for beef to meet customer requirements | ||
Provide mentoring | Break carcases for retail sale | ||
Prepare, roll, sew and net meat | Collect and prepare standard samples | ||
Bone and fillet poultry | Identify and repair equipment faults | ||
Cost and price meat products | Smoke product | ||
Prepare portion control to specifications | SIRXMER303 | Coordinate merchandise presentation | |
Bone game meat | SIRXSLS201 | Sell products and services | |
Order stock in a meat enterprise | Provide work skill instruction | ||
Calculate and present statistical data in a meat enterprise |
Pathways into the qualification
Pathways into the qualification may be:
after completion of a Certificate I or II Meat Processing qualification, with credit for relevant completed units
after completion of a pre-apprenticeship program
through Recognition of Prior Learning
by direct entry without prior industry skills or knowledge
This qualification is suited to Australian Apprenticeship pathways.
Pathways from the qualification
After achieving this qualification, candidates may undertake:
any other Certificate III in Meat Processing qualification, with credit for applicable units successfully completed
MTM40111 Certificate IV in Meat Processing (Leadership)
MTM40311 Certificate IV in Meat Processing (Quality Assurance)
MTM40411 Certificate IV in Meat Processing (General)
small business management qualifications
Not Applicable
No occupational licensing, legislative, regulatory or certification requirements apply to this qualification.
QUALIFICATION SUMMARY | |
The following table contains a summary of the Employability Skills required by the meat industry Learning and assessment strategies for this qualification should be based on the requirements of the units of competency for this qualification. | |
Employability Skill | Industry/enterprise requirements for this qualification include: |
Communication | listening and carrying out instructions speaking clearly and directly with other personnel and customers reading and interpreting workplace-related documentation, such as customer orders and recipes writing, such as recording customer orders using mathematical skills in areas such as time, weights, portion size and tender sharing information with other workers, for example, customer requests using negotiation, empathy, persuasion and assertiveness skills to interact with customers |
Teamwork | working effectively as an individual as well as in a work team working effectively with workers or customers from another country applying own knowledge to assist other members of the work team identifying and utilising the strengths of other team members, such as specialised product knowledge providing coaching and mentoring support to new or junior workers |
Problem solving | developing practical and creative solutions to workplace problems, for example, suggesting substitutions for unavailable ingredients showing independence in identifying problems, such as malfunctioning equipment or OH&S issues solving problems individually or in teams suggesting a range of solutions to solve problems, for example, recommending alternative products to customers to reduce oversupply using numeracy skills to solve problems, for example, adjusting temperatures or recommending cooking times testing assumptions, for example, experimenting with new ingredients, or testing new product lines resolving customer concerns, such as complaints about poor product |
Initiative and enterprise | adapting to new situations, such as introduction of new products or equipment using numeracy skills to solve problems, such as modification of portion sizes translating ideas into action by demonstrating suggestions initiating and developing innovative solutions, for example, customer reward programs or product specials |
Planning and organising | collecting, analysing and organising information, such as customer orders and product specifications using basic business systems for planning and organising, for example, work instructions, or Standard Operating Procedures participating in ongoing continuous improvement and planning processes, such as Quality Assurance processes determining or applying required resources, such as stock requirements managing time and priorities, such as work times and production schedules adapting resource allocations to cope with contingencies, for example, adjusting packaging to deal with different sized product or reducing stock orders for short weeks |
Self-management | monitoring and evaluating own performance to ensure team and production requirements are met efficiently taking responsibility for own work output |
Learning | being receptive to learning new ideas and techniques, such as changed work instructions, new equipment and processes learning in a range of settings, such as through formal training or informally from other workers managing own learning, for example, undertaking self-directed research to identify a new recipe or product contributing to the learning of others, for example, explaining work processes to new workers |
Technology | using technology, such as point of sale technology demonstrating skill when using workplace technology, such as knives, bandsaws and mincers applying OH&S requirements when using technology |