AMP30216 – Certificate III in Meat Processing (Food Services)

AMP30216 Certificate III in Meat Processing (Food Services)

Certificate III in Meat Processing (Food Services) is a highly flexible qualification suitable for those in job roles such as meat processing team leader, supermarket deli manager, meat processing production machinery operator, specialised boning operator, packaging area and covers red meat through to poultry.

The qualification covers work activities undertaken by workers in meat enterprises which undertake specialised services, such as preparing shelf ready packs from wholesalers or boning rooms, speciality meat cuts, gourmet meat, bulk value-added products, proving meat preparation customer services, etc.

Course Code

AMP30216

Study Mode

Full Time/Part Time

Duration

Up to 24/48 mths

Unit Code – Name – Group

AMPCOR201
Maintain personal equipment – Core

AMPCOR202
Apply hygiene and sanitation practices – Core

AMPCOR203
Comply with Quality Assurance and HACCP Requirements – Core

AMPCOR204
Follow safe work policies and procedures – Core

AMPCOR205
Communicate in the workplace – Core

AMPCOR206
Overview the meat industry – Core

AMPR303
Calculate yield of carcase or product – Group B

AMPR319
Locate, identify and assess meat cuts – Group B

AMPS300
Operate mixer or blender unit – Group C

AMPX311
Monitor production of packaged product to customer specifications – Group D

FBPPPL3003
Participate in improvement processes – Group E

BSBXTW301
Work in a team – Group F

AMP30216 Certificate III in Meat Processing (Food Services)

Certificate III in Meat Processing (Food Services) is a highly flexible qualification suitable for those in job roles such as meat processing team leader, supermarket deli manager, meat processing production machinery operator, specialised boning operator, packaging area and covers red meat through to poultry.

The qualification covers work activities undertaken by workers in meat enterprises which undertake specialised services, such as preparing shelf ready packs from wholesalers or boning rooms, speciality meat cuts, gourmet meat, bulk value-added products, proving meat preparation customer services, etc.

Course Code

AMP30216

Study Mode

Full Time/Part Time

Duration

Up to 24/48 mths

Unit Code – Name – Group

AMPCOR201
Maintain personal equipment – Core

AMPCOR202
Apply hygiene and sanitation practices – Core

AMPCOR203
Comply with Quality Assurance and HACCP Requirements – Core

AMPCOR204
Follow safe work policies and procedures – Core

AMPCOR205
Communicate in the workplace – Core

AMPCOR206
Overview the meat industry – Core

AMPR303
Calculate yield of carcase or product – Group B

AMPR319
Locate, identify and assess meat cuts – Group B

AMPS300
Operate mixer or blender unit – Group C

AMPX311
Monitor production of packaged product to customer specifications – Group D

FBPPPL3003
Participate in improvement processes – Group E

BSBXTW301
Work in a team – Group F

Adam Hazell

Operations and
Marketing Manager

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