AMP30815 Certificate III on Butcher Meat Processing

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Qualification Description

This qualification is the trade qualification for butchers.

No licensing, legislative or certification requirements apply to this qualification at the time of publication.

Entry Requirements

There are no entry requirements for this qualification.

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

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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