Certificate III Meat Processing (Boning Room)
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Qualification Description
This qualification covers work activities undertaken by workers in boning rooms or in meat wholesale enterprises which prepare meat cuts from whole carcases.
Graduates from this qualification will have a wide range of cognitive, technical and communication skills to select and apply a specialised range of tools, materials and information to:
- complete routine activities
- provide and transmit solutions to predictable and sometimes unpredictable problems
Graduates will apply knowledge and skills to demonstrate autonomy and judgement and to take limited responsibility in known and stable contexts within established parameters.
No licensing, legislative or certification requirements are known to apply to this qualification at the time of publication.
Packaging Rules
To achieve this qualification, competency must be demonstrated in:
9* units of competency:
- 7 core units plus
- minimum of 2 elective units valued at min 30 points.
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:
| Core Units | |
| AMPCOR201 | Maintain personal equipment |
| AMPCOR202 | Apply hygiene and sanitation practices |
| AMPCOR203 | Comply with Quality Assurance and HACCP requirements |
| AMPCOR204 | Follow safe work policies and procedures |
| AMPCOR205 | Communicate in the workplace |
| AMPCOR206 | Overview the meat industry |
| AMPX209 | Sharpen knives |
| Elective Units (Select a minimum of 2 equaling 30 points from the below) | |
| AMPA3048* (10 Points) | Bone small stock carcase - leg |
| AMPA3049* (10 Points) | Slice and trim leg - small stock |
| AMPA3050* (15 Points) | Bone large stock carcase - forequarter |
| AMPA3051* (15 Points) | Bone large stock carcase - hindquarter |
| AMPA3052* (15 Points) | Slice and trim large stock - forequarter |
| AMPA3053* (15 Points) | Slice and trim large stock - hindquarter |
| AMPA3054* (15 Points) | Break carcase using a bandsaw |
| AMPA3063* (10 Points) | Bone small stock carcase - shoulder |
| AMPA3064* (10 Points) | Bone small stock carcase - middle |
| AMPA3065* (10 Points) | Slice small stock carcase- shoulder |
| AMPA3066* (10 Points) | Slice small stock carcase- middle |
Prerequisite requirements
Units listed in the Prerequisite requirement column that have their own prerequisite requirements are shown with an asterisk (*)
In this case is AMPX209 - Sharpen Knives
How will you be assessed?
You will be assessed via a variety of means including, practical demonstration of skills, knowledge assessment and your ability to apply skills in a real workplace environment.
Students undertaking this qualification need to be employed / working in a meat processing facility.
Entry requirements
There are no entry requirements for this qualification and there also are no licensing, legislative or underpinning certification requirements applying to this qualification.
Assessment conditions
This qualification must be delivered and assessed in the context of Australian meat processing standards and regulations. Students undertaking this qualification need to be employed by a meat processing facility and have access to a registered operating meat processing plant.
All assessments must be demonstrated onsite at the normal rate of production.
What to expect
Students can expect to complete this qualification in under 12 months and on completion will have the fundamental skills of a meat processing worker.
After completing the Certificate III, students should feel confident to progress their learning and be ready to undertake the Certificate IV in Meat Processing qualification.