Certificate III
| Campus |
Mid Year Intake? |
Study Mode |
Entry Requirements |
| Clarence |
No |
Flexible Delivery, Part-time Block or Day Release |
Certificate I and II in Meat Processing (Smallgoods)
|
| |
Course Description
This qualification is part of the Australian Meat Industry Training Package. It covers work activities undertaken by smallgoods producers working in larger, factory-type smallgoods enterprises. Factories will often have specialised lines of production, (for example, hams and bacons) and use complex production machinery, and may not encompass the range of smallgoods production techniques found in traditional smallgoods enterprises.
Subjects you can Study
Core: Apply hygiene and sanitation practices; Apply Quality Assurance practices; Follow safe work policies and procedures; Communicate in the workplace; Overview the meat industry. Electives: Clean work area during operations; Handle materials and products; Apply first aid; Inspect hindquarter and remove contamination; Rotate stored meat; Prepare dry ingredients; Operate a forklift in a specific workplace; Work in a freezer storage area; Cure and corn product; Perform standard calibrations; Operate link and tie machinery; Sort meat; Cook, steam and cool product; Break carcase into primal cuts; plus more.
Certificate III
Duration
Clarence
- Flexible Delivery
- Part-time Block or Day Release
Structure
24 units: 5 core; 16 elective
Entry Requirements
Certificate I and II in Meat Processing (Smallgoods)
