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Course overview

This is the trade qualification for butchers. It covers the skills and knowledge required to meet customer needs, prepare and slice meat cuts using knives and band saws and produce meat products for the customer.

COURSE LOCATIONS

This course is offered as a work-based or school-based apprenticeship throughout Queensland.

COURSE & FEE STRUCTURE

Training is done on the job over 3 years (or part-time equivalent for school-based apprentices) and is available as:

  • a fulltime work-based apprenticeship,
  • a school-based apprenticeship, or
  • a Fee-For-Service qualification.

Students with prior knowledge and experience within the rural industry can be accommodated for in this course – please contact us for details.

Course fees

Fee Type Amount
Fee-For-Service (FFS) fee rate

Contact QATC to discuss your requirements and eligibility

Co-contribution fee rate
Co-contribution - concessional fee rate

Training is funded by the Queensland Government under the User Choice program.  Students should consult our fees policy on the QATC Fees and Funding page for information about eligibility requirements. 

CAREERS

The trade qualification for butchers.

CRITERIA

Compulsory requirements

Minimum age restrictions apply. Prospective students must be 13 years or older.

Preferred requirements

Current employment within the butcher sector of the meat processing industry.

UNITS OF STUDY

Maintain personal equipment

AMPCOR201

This unit describes the skills and knowledge required to maintain, clean and store personal equipment, including Personal Protective Equipment (PPE).

This unit can be used as part of a worker's induction to a meat processing establishment, smallgoods producer, retail premises or other meat establishment.

This unit must be delivered in the context of Australian meat industry standards and regulations.

No occupational licensing, legislative or certification requirements are known to apply to this unit at the time of publication.

(Source: training.gov.au as at August 2017)

Apply hygiene and sanitation practices

AMPCOR202

This unit covers the skills and knowledge workers require to apply personal hygiene and sanitation practices in a meat operation. It also covers appropriate methods for cleaning equipment and immediate work areas during operations.

This unit is applicable to workers in abattoirs, boning rooms, smallgoods plants, wild game harvester operations, wild game depots, game processing plants, knackeries, food service premises, wholesalers and retail meat establishments.

This unit must be delivered and assessed in the context of Australian meat industry standards and regulations.

No occupational licensing, legislative or certification requirements are known to apply to this unit at the time of publication.

(Source: training.gov.au as at August 2017)

 

Follow safe work policies and procedures

AMPCOR204

This unit describes the skills and knowledge required to work safely in a meat establishment.

This unit is applicable to workers in abattoirs, knackeries, boning rooms, game processing plants, smallgoods plants, food services operations, wholesalers and meat retail premises.

This unit must be delivered and assessed in the context of Australian meat industry standards and regulations.

No occupational licensing, legislative or certification requirements are known to apply to this unit at the time of publication.

(Source: training.gov.au as at August 2017)

 

Communicate in the workplace

AMPCOR205

This unit describes the skills and knowledge required to carry out workplace communication practices. It includes the competencies to identify the enterprise's communication channels, use communication skills to undertake and complete workplace requirements, and contribute to positive workplace relations. 

This unit can be used as part of a meat establishment workplace induction program introducing an individual to the industry and workplace communication requirements.

This unit must be delivered and assessed in the context of Australian meat industry standards and regulations.

No occupational licensing, legislative or certification requirements are known to apply to this unit at the time of publication.

(Source: training.gov.au as at August 2017)

Overview the meat industry

AMPCOR206

This unit describes the skills and knowledge required to provide employees with an understanding of the structure of the meat industry, their own workplace and the policies, procedures and conditions relevant to their employment.

This unit provides an introduction to the meat industry and all its sectors. It gives the individual an introduction to the types of products produced in a meat company, the conditions workers enjoy and their responsibilities to follow the company's policies and procedures.

This unit can be used as part of an employee's induction or pre-employment training program.

This unit must be delivered and assessed in the context of Australian meat industry standards and regulations.

No occupational licensing, legislative or certification requirements are known to apply to this unit at the time of publication.

(Source: training.gov.au as at August 2017)

.

Comply with Quality Assurance and HACCP requirements

AMPCOR203

This unit describes the skills and knowledge required to apply Quality Assurance (QA) procedures and Hazard and Critical Control Points (HACCP) requirements in a meat establishment.

This unit is applicable to workers in abattoirs, knackeries, boning rooms, game processing plants, food services operations, wholesalers and meat retail operations.

This unit must be delivered and assessed in the context of Australian meat industry standards and regulations.

No occupational licensing, legislative or certification requirements are known to apply to this unit at the time of publication.

(Source: training.gov.au as at August 2017)

Prepare and slice meat cuts*

AMPX210

*Must complete "AMPX209 Sharpen Knives" before commencing this unit.

This unit describes the skills and knowledge required to prepare and slice meat into finished meat cuts.

This unit is applicable to operators in smallgoods, food services and meat retail businesses where products are prepared for sale.

This unit must be delivered in the context of Australian meat industry standards.

All work should be carried out in relation to workplace requirements, regulatory requirements and hygiene standards.

This unit applies to individuals who work under general supervision, exercise limited autonomy and have some accountability for their own work.

No occupational licensing, legislative or certification requirements are known to apply to this unit at the time of publication.

(Source: training.gov.au as at August 2017)

Trim meat to specifications*

AMPX211

*Must complete "AMPX209 Sharpen Knives" before commencing this unit.

This unit describes the skills and knowledge required to trim a selection of meat cuts in accordance with workplace specifications. 

This unit applies to operators in smallgoods enterprises, meat retail and meat wholesale operations.

This unit must be delivered in the context of Australian meat industry processing standards and regulations.

All work should be carried out in relation to workplace requirements, regulatory requirements and hygiene standards.

This unit applies to individuals who work under general supervision, exercise limited autonomy and have some accountability for their own work.

No occupational licensing, legislative or certification requirements are known to apply to this unit at the time of publication.

(Source: training.gov.au as at August 2017)

 

Prepare primal cuts*

AMPX304

*Must complete "AMPX209 Sharpen Knives" before commencing this unit.

This unit describes the skills and knowledge required to bone and trim primals into specific finished meat products (cuts). 

This unit is applicable to skilled operators in a smallgoods establishment or tradespeople in a meat retail enterprise. Primal cuts may be prepared for sale or further processing.

This unit must be delivered in the context of Australian meat processing standards and regulations.

All work should be carried out to comply with workplace requirements and hygiene and sanitation standards.

This unit applies to individuals who work under broad direction and take responsibility for their own work, including limited responsibility for the work of others. They provide and communicate solutions to a range of predictable problems.

No occupational licensing, legislative or certification requirements are known to apply to this unit at the time of publication.

(Source: training.gov.au as at August 2017)

Prepare and operate bandsaw

AMPX201

This unit covers the skills and knowledge required to assemble, clean, disassemble and operate a bandsaw.

This unit is applicable to workers in meat processing plants, smallgoods factories, boning rooms, food services operations, knackeries, game meat processing plants, wholesale and retail operations. 

This unit must be delivered in the context of Australian meat processing standards and regulations.

No occupational licensing, legislative or certification requirements are known to apply to this unit at the time of publication.

(Source: training.gov.au as at August 2017)

Sharpen knives*

AMPX209

*Please note this unit takes 12 months to complete.

This unit describes the skills and knowledge required to maintain knives for safe and effective use in a meat establishment.

This unit is applicable to any worker who is required to sharpen a knife to use in a processing, wholesaling or retail meat establishment. This unit is a pre-requisite for any other unit where a knife is used to perform a task.

This unit must be delivered in the context of Australian meat industry standards and regulations.

All work should be carried out in accordance with workplace requirements, regulatory requirements and hygiene standards.

This unit applies to individuals who work under general supervision, exercise limited autonomy and have some accountability for their own work.

No occupational licensing, legislative or certification requirements are known to apply to this unit at the time of publication.

(Source: training.gov.au as at August 2017)

Merchandise products, services

AMPR307

This unit describes the skills and knowledge required to arrange and present products and services within the workplace. It includes pricing, set-up of display cabinets, stock bins, product displays, signage, ticketing, wrapping of products and merchandising strategies.

This unit is applicable to workers in meat retailing enterprises.

All training must be conducted in accordance with Australian meat industry standards and regulations.

All work should be carried out to comply with workplace, regulatory and hygiene standards.

This unit applies to individuals who work under broad supervision and take responsibility for their own work.

No occupational licensing, legislative or certification requirements are known to apply to this unit at the time of publication.

(Source: training.gov.au as at August 2017)

Break small stock carcases for retail sale*

AMPR323

*Must complete "AMPX209 Sharpen Knives" and "AMPR319 Locate, Identify and Assess Meat Cuts" before commencing this unit.

This unit describes the skills and knowledge required to break small stock carcases for retail sale.

This unit is applicable to meat tradespersons in the retail industry who separate carcases into primal cuts for further processing or preparation.

All training must be conducted in accordance with Australian meat industry standards and regulations.

All work should be carried out to comply with workplace requirements and hygiene standards.

This unit applies to individuals who work under broad direction and take responsibility for their own work.

No occupational licensing, legislative or certification requirements are known to apply to this unit at the time of publication.

(Source: training.gov.au as at August 2017)

Identify species and meat cuts

AMPR101

This unit describes the skills and knowledge required to identify species and meat cuts.

This unit is applicable to boning rooms, smallgoods manufacturing and meat retail operations.

All training must be conducted according to Australian meat industry standards and regulations.

All work should be carried out to comply with workplace requirements.

This unit applies to individuals who work alongside a supervisor in most situations and exercise limited autonomy.

No occupational licensing, legislative or certification requirements are known to apply to this unit at the time of publication.

(Source: training.gov.au as at August 2017)

Trim meat for further processing*

AMPR102

*Must complete "AMPX209 Sharpen Knives" before commencing this unit.

This unit describes the skills and knowledge required to use a knife for trimming lesser-valued cuts of meat.

The trim is usually performed prior to further processing such as mincing and sausage-making.

This unit is applicable to workers in boning rooms, smallgoods manufacturing and meat retail operations.

All training must be conducted according to Australian meat industry standards and regulations.

All work should be carried out to comply with workplace and hygiene requirements.

This unit applies to individuals who work alongside a supervisor in most situations and exercise limited autonomy.

No occupational licensing, legislative or certification requirements are known to apply to this unit at the time of publication.

(Source: training.gov.au as at August 2017)

Store meat product

AMPR103

This unit describes the skills and knowledge required to store meat products. 

This unit is applicable to workers in boning rooms, smallgoods manufacturing and meat retail operations.

All training must be conducted according to Australian meat industry standards and regulations.

All work should be carried out to comply with workplace and hygiene requirements.

No occupational licensing, legislative or certification requirements are known to apply to this unit at the time of publication.

(Source: training.gov.au as at August 2017)

Prepare minced meat and minced meat products*

AMPR104

*Must complete "AMPX209 Sharpen Knives" before commencing this unit.

This unit describes the skills and knowledge required to prepare minced meat and minced meat products in accordance with regulatory requirements.

This unit is applicable to workers in boning rooms, smallgoods manufacturing and meat retail operations.

All training must be conducted according to Australian meat industry standards and regulations.

All work should be carried out to comply with workplace and hygiene requirements.

This unit applies to individuals who undertake routine activities in highly structured and stable contexts.

No occupational licensing, legislative or certification requirements are known to apply to this unit at the time of publication.

(Source: training.gov.au as at August 2017)

Provide service to customers

AMPR105

This unit describes the skills and knowledge required to provide service to customers. It also describes the skills and knowledge required to establish and maintain good customer relations. It encompasses the key skills of identifying and satisfying basic customer requirements.

This unit is applicable to workers in meat retail operations.

All training must be conducted according to Australian meat industry standards and regulations.

All work should be carried out to comply with workplace requirements.

This unit applies to individuals who work alongside a supervisor in most situations and exercise limited autonomy.

No occupational licensing, legislative or certification requirements are known to apply to this unit at the time of publication.

(Source: training.gov.au as at August 2017)

Process sales transactions

AMPR106

This unit describes the skills and knowledge required to carry out the procedures for processing a sales transaction.

This unit is applicable to meat retailing operations.

All training must be conducted according to Australian meat industry standards and regulations.

All work should be carried out to comply with workplace requirements.

This unit applies to individuals who work alongside a supervisor in most situations and exercise limited autonomy.

No occupational licensing, legislative or certification requirements are known to apply to this unit at the time of publication.

(Source: training.gov.au as at August 2017)

Break and cut product using a bandsaw*

AMPR201

*Must complete "AMPX201 Prepare and Operate Bandsaw" before commencing this unit.

This unit describes the skills and knowledge required to break and cut products using a bandsaw.

This unit is applicable to workers in meat processing plants, smallgoods factories, boning rooms, food services operations, knackeries, game processing plants, wholesale and retail operations.

All training must be conducted in accordance with Australian meat industry standards and regulations.

All work should be carried out according to workplace and hygiene requirements.

This unit applies to individuals who work under general supervision and exercise limited autonomy with some accountability for their own work.

No occupational licensing, legislative or certification requirements are known to apply to this unit at the time of publication.

(Source: training.gov.au as at August 2017)

Provide advice on cooking and storage of meat products*

AMPR202

*Must complete "AMPR105 Provide Service to Customers" before commencing this unit.

This unit describes the skills and knowledge required to provide information about cooking methods for various cuts of meat, in accordance with customer requirements.

This unit is applicable to workers in meat retailing operations.

All training must be conducted according to Australian meat industry standards and regulations.

All work should be carried out to comply with workplace and hygiene requirements.

This unit applies to individuals who work under general supervision and exercise limited autonomy with some accountability for their own work.

No occupational licensing, legislative or certification requirements are known to apply to this unit at the time of publication.

(Source: training.gov.au as at August 2017)

Select, weigh and package meat for sale

AMPR203

This unit describes the skills and knowledge required to select, weigh and package meat for sale.

This unit is applicable to workers in boning rooms and meat retailing establishments.

All training must be conducted in accordance with Australian meat industry standards and regulations.

All work should be carried out to comply with workplace and hygiene requirements.

This unit applies to individuals who work under general supervision, exercise limited autonomy and have some accountability for their own work.

No occupational licensing, legislative or certification requirements are known to apply to this unit at the time of publication.

(Source: training.gov.au as at August 2017)

Package product using manual packing and labelling equipment

AMPR204

This unit describes the skills and knowledge required to package meat products using manual packing equipment. It includes the skills required to set up the packaging unit, accurately identify products and package products to meet customer requirements.

This unit is applicable to workers in boning rooms, meat retailing and food services enterprises.

All training must be conducted in accordance with Australian meat industry standards and regulations.

All work should be carried out to comply with workplace and hygiene requirements.

This unit applies to individuals who work under general supervision, exercise limited autonomy and have some accountability for their own work.

No occupational licensing, legislative or certification requirements are known to apply to this unit at the time of publication.

(Source: training.gov.au as at August 2017)

Use basic methods of meat cookery*

AMPR205

*Must complete "AMPX209 Sharpen Knives" before commencing this unit.

This unit describes the skills and knowledge required to use a range of cookery methods to prepare meat dishes.

This unit is applicable to workers in meat retailing, food services and smallgoods operations. Cookery methods are used to prepare meat and meat dishes for sale, and in the preparation of smallgoods products. Cookery methods are also used for recommendations when selling meat.

All training must be conducted against Australian meat industry standards and regulations.

All work should be carried out to comply with workplace and hygiene requirements.

This unit applies to individuals who work under general supervision, exercise limited autonomy and have some accountability for their own work.

No occupational licensing, legislative or certification requirements are known to apply to this unit at the time of publication.

(Source: training.gov.au as at August 2017)

Vacuum pack product in a retail operation

AMPR206

This unit describes the skills and knowledge required to pack meat products using vacuum packaging in a retail operation.

This unit is applicable to workers in meat retail operations.

All training must be conducted in accordance with Australian meat industry standards and regulations.

All work should be carried out to comply with workplace and hygiene requirements.

This unit applies to individuals who work under general supervision, exercise limited autonomy and have some responsibility for their own work.

No occupational licensing, legislative or certification requirements are known to apply to this unit at the time of publication.

(Source: training.gov.au as at August 2017)

Make and sell sausages

AMPR208

This unit describes the skills and knowledge required to make and sell sausages.

This unit is applicable to workers in meat retail operations.

All training must be conducted in accordance with Australian meat industry standards and regulations.

All work should be carried out to comply with workplace and hygiene requirements.

This unit applies to individuals who work under general supervision, exercise limited autonomy and have some accountability for their own work.

No occupational licensing, legislative or certification requirements are known to apply to this unit at the time of publication.

(Source: training.gov.au as at August 2017)

Produce and sell value-added products*

AMPR209

*Must complete "AMPX209 Sharpen Knives" before commencing this unit.

This unit describes the skills and knowledge required to produce and sell value-added products such as stir-fries, sprinkles, glazes, pre-marinated meat, satays, and forced, stuffed and seasoned meat. The products may be made with pre-prepared ingredients, such as commercially-prepared marinades and ready-cut meat, or by following recipes and preparing ingredients.

This unit is applicable to workers in meat retail and food services operations.

All training must be conducted in accordance with Australian meat industry standards and regulations.

All work should be carried out to comply with workplace requirements and hygiene standards.

This unit applies to individuals who work under general supervision, exercise limited autonomy and have some accountability for their own work.

No occupational licensing, legislative or certification requirements are known to apply to this unit at the time of publication.

(Source: training.gov.au as at August 2017)

Clean a meat retail work area

AMPR212

This unit describes the skills and knowledge required to clean a meat retail work area.

This unit is applicable to workers in meat retail operations. Cleaning methods and procedures are used to clean and sanitise food preparation surfaces, equipment, machinery and premises.

All training must be conducted in accordance with Australian meat industry standards and regulations.

All work should be carried out to comply with workplace and hygiene requirements.

This unit applies to individuals who work under general supervision, exercise limited autonomy and have some accountability for their own work.

No occupational licensing, legislative or certification requirements are known to apply to this unit at the time of publication.

(Source: training.gov.au as at August 2017)

Prepare specialised cuts*

AMPR301

*Must complete "AMPX209 Sharpen Knives" before commencing this unit.

This unit describes the skills and knowledge required to select and prepare specialised meat cuts, such as 'trim lamb' or 'new-fashioned pork'.

This unit is applicable to workers in boning rooms, food services and meat retailing operations.

All training must be conducted in accordance with Australian meat industry standards and regulations.

All work should be carried out to comply with workplace and hygiene requirements.

This unit applies to individuals who work under broad direction and take responsibility for their own work.

No occupational licensing, legislative or certification requirements are known to apply to this unit at the time of publication.

(Source: training.gov.au as at August 2017)

Calculate yield of carcase or product

AMPR303

This unit describes the skills and knowledge required to calculate the yield of carcases or meat products.

This unit is applicable to workers in boning rooms, meat retailing operations and smallgoods enterprises.

All training must be conducted in accordance with Australian meat industry standards and regulations.

All work should be carried out to comply with workplace and hygiene requirements.

This unit applies to individuals who work under broad direction and take responsibility for their own work.

No occupational licensing, legislative or certification requirements are known to apply to this unit at the time of publication.

(Source: training.gov.au as at August 2017)

Assess carcase or product quality

AMPR302

This unit describes the skills and knowledge required to assess carcase and product quality in accordance with workplace or customer specifications.

This unit is applicable to workers in boning rooms and meat retail enterprises.

All training must be conducted in accordance with Australian meat industry standards and regulations.

All work should be carried out to comply with workplace and hygiene requirements.

This unit applies to individuals who work under broad supervision and take responsibility for their own work.

No occupational licensing, legislative or certification requirements are known to apply to this unit at the time of publication.

(Source: training.gov.au as at August 2017)

Manage stock

AMPR304

This unit describes the skills and knowledge required to receive and rotate stock, undertake stock control and re-order stock.

This unit is applicable to workers in meat retailing enterprises.

All training must be conducted in accordance with Australian meat industry standards and regulations.

All work should be carried out to comply with workplace requirements.

This unit applies to individuals who work under broad direction and take responsibility for their own work.

No occupational licensing, legislative or certification requirements are known to apply to this unit at the time of publication.

(Source: training.gov.au as at August 2017)

Meet customer needs*

AMPR305

*Must complete "AMPR105 Provide Service to Customers" before commencing this unit.

This unit describes the skills and knowledge required to identify customer needs. It also describes the use diverse sales techniques to satisfy these needs and promote enterprise products and services.

This unit is applicable to workers in meat retailing enterprises.

All training must be conducted in accordance with Australian meat industry standards and regulations.

All work should be carried out to comply with workplace and hygiene requirements 

This unit applies to individuals who work under broad supervision and take responsibility for their own work.

No occupational licensing, legislative or certification requirements are known to apply to this unit at the time of publication.

(Source: training.gov.au as at August 2017)

Provide advice on nutritional role of meat

AMPR306

This unit covers the skills and knowledge required for the provision of information regarding the role of meat in the diet to ensure the customer is able to make informed decisions regarding purchases.

This unit is applicable to workers in meat retailing enterprises.

All training must be conducted in accordance with Australian meat industry standards and regulations.

All work should be carried out to comply with workplace and hygiene requirements.

This unit applies to individuals who work under broad supervision and take responsibility for their own work.

No occupational licensing, legislative or certification requirements are known to apply to this unit at the time of publication.

(Source: training.gov.au as at August 2017)

Prepare, roll, sew and net meat

AMPR308

This unit covers the skills and knowledge required to roll, sew and net meat.

This unit is applicable to meat retailing, food services and smallgoods enterprises.

All training must be conducted in accordance with Australian meat industry standards and regulations.

All work should be carried out to comply with workplace, regulatory and hygiene standards.

This unit applies to individuals who work under broad supervision and take responsibility for their own work.

No occupational licensing, legislative or certification requirements are known to apply to this unit at the time of publication.

(Source: training.gov.au as at August 2017)

Cost and price meat products

AMPR310

This unit describes the skills and knowledge required to calculate costs and set prices of meat and meat products.

This unit is applicable to workers in meat retail operations.

All training must be conducted in accordance with Australian meat industry standards and regulations.

All work should be carried out to comply with workplace requirements.

This unit applies to individuals who work under broad direction and take responsibility for their own work.

No occupational licensing, legislative or certification requirements are known to apply to this unit at the time of publication.

(Source: training.gov.au as at August 2017)

Prepare portion control to specifications*

AMPR311

*Must complete "AMPX209 Sharpen Knives" before commencing this unit.

This unit describes the skills and knowledge required to break and prepare carcases and primal cuts to portion control specifications. The products are cut to meet the specifications of the hospitality industry, including restaurants, hotels or airlines.

This unit is applicable to workers in boning rooms and meat retail operations.

All training must be conducted in accordance with Australian meat industry standards and regulations.

All work should be carried out to comply with workplace requirements and hygiene standards.

This unit applies to individuals who work under broad direction and take responsibility for their own work.

No occupational licensing, legislative or certification requirements are known to apply to this unit at the time of publication.

(Source: training.gov.au as at August 2017)

Order stock in a meat enterprise

AMPR313

This unit describes the skills and knowledge required to order stock while working under the supervision of the store buyer in a meat enterprise.

This unit is applicable to workers in the retailing, processing and smallgoods sectors of the meat industry. Employees may be involved in the ordering of stock such as:

  • cleaning materials
  • food preparation requirements
  • meat products
  • packaging
  • Personal Protective Equipment (PPE) supplies and safety equipment
  • rendering materials.

All training must be conducted in accordance with Australian meat industry standards and regulations. 

All work should be carried out to comply with workplace requirements.

This unit applies to individuals who work under broad direction and take responsibility for their own work.

No occupational licensing, legislative or certification requirements are known to apply to this unit at the time of publication.

(Source: training.gov.au as at August 2017)

Cure, corn and sell product

AMPR316

This unit describes the skills and knowledge required to cure, corn and sell various meat products.

This unit is suitable for all sectors of the meat industry. Smallgoods and value-adding establishments may prepare products for wholesale customers, meat retail establishments and retail customers. 

All training must be conducted in accordance with Australian meat industry standards and regulations.

All work should be carried out in accordance with workplace requirements and hygiene standards.

This unit applies to individuals who work under broad direction and take responsibility for their own work.

No occupational licensing, legislative or certification requirements are known to apply to this unit at the time of publication.

(Source: training.gov.au as at August 2017)

Assess and sell poultry product

AMPR317

This unit describes the skills and knowledge required to assess and sell poultry products.

The unit is applicable to workers in meat retail operations.

All training must be conducted in accordance with Australian meat industry standards and regulations.

All work should be carried out to comply with workplace requirements and hygiene standards.

This unit applies to individuals who work under broad direction and take responsibility for their own work.

No occupational licensing, legislative or certification requirements are known to apply to this unit at the time of publication.

(Source: training.gov.au as at August 2017)

Locate, identify and assess meat cuts

AMPR319

This unit describes the skills and knowledge required to locate, identify and assess cuts on a carcase.

This unit is applicable to meat tradespersons who prepare and further process primal cuts. 

All training must be conducted in accordance Australian meat industry standards and regulations.

All work should be carried out in accordance with workplace requirements and hygiene standards.

This unit applies to individuals who work under broad direction and take responsibility for their own work.

No occupational licensing, legislative or certification requirements are known to apply to this unit at the time of publication.

(Source: training.gov.au as at August 2017)

Prepare and produce value added products

AMPR322

*Must complete "AMPX209 Sharpen Knives" before commencing this unit.

This unit describes the skills and knowledge required to prepare and produce more complex value added products, such as those employing pastry, dairy products or cooking. It includes preparing ingredients and following recipes. The operation of processing equipment to produce value-added products may also be required.

This unit is applicable to workers in meat retailing and food services enterprises.

All training must be conducted in accordance with Australian meat industry standards and regulations.

All work should be carried out to comply with workplace requirements and hygiene standards.

This unit applies to individuals who work under broad direction and take responsibility for their own work.

No occupational licensing, legislative or certification requirements are known to apply to this unit at the time of publication.

(Source: training.gov.au as at August 2017)

Assess and address customer preferences

AMPR320

This unit describes the skills and knowledge required to research local areas to make informed decisions on product lines stocked and inform customers on product features and benefits.

This unit is applicable to meat retailing enterprises.

All training must be conducted in accordance with Australian meat industry standards and regulations.

All work should be carried out in accordance with workplace requirements.

This unit applies to individuals who work under broad direction and take responsibility for their own work.

No occupational licensing, legislative or certification requirements are known to apply to this unit at the time of publication.

(Source: training.gov.au as at August 2017)

Use numerical applications in the workplace

FDFOP2061A

 

This is unit of competency covers the skills and knowledge required to apply basic mathematical functions of addition, subtraction, multiplication and division to undertake workplace calculations or to estimate approximate answers when exact calculations are not required.

This unit has application in a production environment where basic mathematics may be required to undertake or support work processes. Typical applications of mathematical concepts in the workplace include but are not limited to measuring or estimating product characteristics, such as weight, capacity, time and temperature; measuring and estimating material usage, quantities and ratios; measuring equipment and processing parameters, such as speed/throughput; and calculating entitlements, such as pay, leave entitlements, and shift allowances.

The unit requires both calculation and estimation skills with the choice between calculation and estimation dependent on the particular process and sector.

(Source: training.gov.au as at August 2017)

Additional Information

Course disclaimer

All information quoted is current at the date of publication. This information is applicable for Australian citizens or permanent residents only.

Queensland Agricultural Training Colleges (QATC) reserves the right not to offer a course or unit and/or to decline the enrolment of a student in a course or unit on the basis of student demand and/or resource constraints. QATC advises that course offerings, structures, prices, instructors, assessment, unit objectives, and content may be subject to change without notice as circumstances dictate and reserves its rights generally.

Prospective students should contact QATC to ensure the information they are viewing about this training is still current.

Depending on training requirements and personal circumstances, students may be eligible for financial support, course funding or fee subsidies from government initiatives. For more information, refer to individual course pricing and the QATC Fees and Funding page.

Queensland Agricultural Training Colleges (QATC) is a Registered Training Organisation. RTO 31258

At a glance

The trade qualification for butchers.

  • On the job, School Based
  • Apprenticeship
  • 3 years
  • Enrol anytime
  • 44 Units
  • Fees and Charges
    • Fee-For-Service (FFS) fee rate: Contact QATC to discuss your requirements and eligibility
    • Co-contribution fee rate: Contact QATC to discuss your requirements and eligibility
    • Co-contribution – concessional fee rate: Contact QATC to discuss your requirements and eligibility