Certificate II in Meat Processing

AMP20117 Certificate II in Meat Processing (Food Services)

This qualification covers work activities undertaken by workers commencing work in any meat enterprises which undertake specialised services, such as preparing shelf ready retail products, meat wholesalers, specialty meat cuts, gourmet meat, bulk value-added products, and providing meat preparation customer service. It also applies to workers within an abattoir environment.

Course Code

AMP20117

Study Mode

Full Time/Part Time

Duration

Up to 12/24 mths

Unit Code – Name – Group

AMPCOR201
Maintain personal equipment – Core

AMPCOR202
Apply hygiene & 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

AMPA2070
Identify cuts and specifications – Group A

AMPA2071
Pack meat products – Group A

AMPA2073
Operate carton scales – Group A

AMPA2074
Operate strapping machine – Group A

AMPA2078
Inspect meat for defects in a packing room – Group A

AMPX202
Clean work area during operations – Group E

FBPOPR2010
Work with temperature controlled stock – Group F

FBPOPR2073
Work in a socially diverse environment – Group F

AMP20117 Certificate II in Meat Processing (Food Services)

This qualification covers work activities undertaken by workers commencing work in any meat enterprises which undertake specialised services, such as preparing shelf ready retail products, meat wholesalers, specialty meat cuts, gourmet meat, bulk value-added products, and providing meat preparation customer service. It also applies to workers within an abattoir environment.

Course Code

AMP20117

Study Mode

Full Time/Part Time

Duration

Up to 12/24 mths

Unit Code – Name – Group

AMPCOR201
Maintain personal equipment – Core

AMPCOR202
Apply hygiene & 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

AMPA2070
Identify cuts and specifications – Group A

AMPA2071
Pack meat products – Group A

AMPA2073
Operate carton scales – Group A

AMPA2074
Operate strapping machine – Group A

AMPA2078
Inspect meat for defects in a packing room – Group A

AMPX202
Clean work area during operations – Group E

FBPOPR2010
Work with temperature controlled stock – Group F

FBPOPR2073
Work in a socially diverse environment – Group F

AMP20316 Certificate II in Meat Processing (Abattoirs)

Certificate II in Meat Processing (Abattoir) is a qualification suitable for those commencing work in an abattoir in the meat industry. Job roles for this qualification may include stockyard labourer, slaughter floor labourer, carcase trimmer, packer, meat process cleaner, offal and tripe room labourer.

Entry into this qualification can be by direct entry without prior meat processing skills or knowledge.

Course Code

AMP20316

Study Mode

Full Time/Part Time

Duration

Up to 24/48 mths

Unit Code – Unit Title – Group

AMPCOR201
Maintain personal equipment – Core

AMPCOR202
Apply hygiene & 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

AMPA2047
Inspect hindquarter and remove contamination – Elective

AMPA2048
Inspect forequarter and remove contamination – Elective

AMPA2061
Weigh carcase – Elective

AMPA2063
Measure fat – Elective

AMPA2064
Label and stamp carcase – Elective

AMPA3046
Undertake retain rail – Elective

AMPX202
Clean work area during operations – Elective

AMPX209
Sharpen knives – Elective

AMP20316 Certificate II in Meat Processing (Abattoirs)

Certificate II in Meat Processing (Abattoir) is a qualification suitable for those commencing work in an abattoir in the meat industry. Job roles for this qualification may include stockyard labourer, slaughter floor labourer, carcase trimmer, packer, meat process cleaner, offal and tripe room labourer.

Entry into this qualification can be by direct entry without prior meat processing skills or knowledge.

Course Code

AMP20316

Study Mode

Full Time/Part Time

Duration

Up to 12/24 mths

Unit Code – Unit Title – Group

AMPCOR201
Maintain personal equipment – Core

AMPCOR202
Apply hygiene & 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

AMPA2047
Inspect hindquarter and remove contamination – Elective

AMPA2048
Inspect forequarter and remove contamination – Elective

AMPA2061
Weigh carcase – Elective

AMPA2063
Measure fat – Elective

AMPA2064
Label and stamp carcase – Elective

AMPA3046
Undertake retain rail – Elective

AMPX202
Clean work area during operations – Elective

AMPX209
Sharpen knives – Elective

AMP20415 Certificate II in Meat Processing (Meat Retailing)

The Certificate II Meat Processing (AMP20415) qualification provides you with the essential tools and knowledge to work in a butcher or meat processing retail environment. You’ll be introduced to the craft of meat processing delivered in your place.

Gain a foundation in hygiene and safety and learn what it takes to prepare quality meat products.

Customer service units are also included.

Course Code

AMP20415

Study Mode

Full Time/Part Time

Duration

Up to 24/48 mths

Unit Code – Unit Title – Group

AMPCOR202
Apply hygiene and sanitation practices – Core

AMPCOR204
Follow safe work policies and procedures – Core

AMPCOR205
Communicate in the workplace – Core

AMPCOR206
Overview the meat industry – Core

FBPOPR2069
Use numerical applications in the workplace – Core

AMPR101
Identify species and meat cut – Group A

AMPR103
Store meat product – Group A

AMPR105
Provide service to customers – Group A

AMPR106
Process sales transactions – Group A

AMPR108
Monitor meat temperature from receival to sale – Group A

AMPR203
Select, weigh and package meat for sale – Group A

AMPR212
Clean a meat retail work area – Group A

AMPX209
Sharpen knives – Group A

AMPCOR201
Maintain personal equipment – Group A

AMPR202
Provide advice on cooking and storage of meat products – Group B

AMPR204
Package product using manual packing and labelling equipment – Group B

AMPR205
Use basic methods of meat cookery – Group B

AMPR206
Vacuum pack product in a retail operation – Group B

AMPR209
Produce and sell value-added products – Group B

AMPR210
Receive meat product – Group B

AMPX214
Package meat and smallgoods for retail sale – Group B

SIRRRTF001
Balance and secure point-of-sale terminal – Group B

AMPCOR203
Comply with Quality Assurance and HACCP requirements. – Group B

AMPR305
Meet customer needs – Elective

AMPX208
Apply environmentally sustainable work practices – Elective

FBPOPR2079
Work with temperature controlled stock – Elective

SIRXSLS001
Sell to the retail customer – Elective

AMP20415 Certificate II in Meat Processing (Meat Retailing)

The Certificate II Meat Processing (AMP20415) qualification provides you with the essential tools and knowledge to work in a butcher or meat processing retail environment. You’ll be introduced to the craft of meat processing delivered in your place.

Gain a foundation in hygiene and safety and learn what it takes to prepare quality meat products.

Customer service units are also included.

Course Code

AMP20415

Study Mode

Full Time/Part Time

Duration

Up to 24/48 mths

Unit Code – Unit Title – Group

AMPCOR202
Apply hygiene and sanitation practices – Core

AMPCOR204
Follow safe work policies and procedures – Core

AMPCOR205
Communicate in the workplace – Core

AMPCOR206
Overview the meat industry – Core

FBPOPR2069
Use numerical applications in the workplace – Core

AMPR101
Identify species and meat cut – Group A

AMPR103
Store meat product – Group A

AMPR105
Provide service to customers – Group A

AMPR106
Process sales transactions – Group A

AMPR108
Monitor meat temperature from receival to sale – Group A

AMPR203
Select, weigh and package meat for sale – Group A

AMPR212
Clean a meat retail work area – Group A

AMPX209
Sharpen knives – Group A

AMPCOR201
Maintain personal equipment – Group A

AMPR202
Provide advice on cooking and storage of meat products – Group B

AMPR204
Package product using manual packing and labelling equipment – Group B

AMPR205
Use basic methods of meat cookery – Group B

AMPR206
Vacuum pack product in a retail operation – Group B

AMPR209
Produce and sell value-added products – Group B

AMPR210
Receive meat product – Group B

AMPX214
Package meat and smallgoods for retail sale – Group B

SIRRRTF001
Balance and secure point-of-sale terminal – Group B

AMPCOR203
Comply with Quality Assurance and HACCP requirements. – Group B

AMPR305
Meet customer needs – Elective

AMPX208
Apply environmentally sustainable work practices – Elective

FBPOPR2079
Work with temperature controlled stock – Elective

SIRXSLS001
Sell to the retail customer – Elective

Adam Hazell

Operations and
Marketing Manager

Interested in our Training call now!

Got questions we can help call now…