Sheep Specification


Upcoming Dates
29 April - 2 May 2024
At South Metropolitan TAFE, Bentley Campus WA
Course Cost:
$2300 per trainee
Remaining Places: 10 of 10
7 - 10 May 2024
At Melbourne Polytechnic - Epping Campus
Course Cost:
$2300 per trainee
Remaining Places: 12 of 15
Still got questions?
Enquire

What is the course about?

The course aims to give you the skills to check sheepmeat products against a specification, as part
of the responsibilities of a Standards Officer in a sheepmeat boning room.

Participants will be directly involved in demonstration and explanation of:

 
  • Sheepmeat Product descriptions
  • Cutting lines
  • Detecting and recording defects
  • Achieving maximum yields and returns
  • Specifications and verifications
  • Basic anatomy
  • Chemical Lean

This Unit is a pre-requisite for AUS-MEAT Accreditation Sheep Boning Room Standards Officer training.

What do I do if I need to cancel my booking?

Please contact AUS-MEAT immediately to avoid any cancellation fees. Full payment is required no later than 5 days prior to the commencement of training. A 50% cancellation fee will apply on cancellations received less than 10 working days prior to commencement of training.
NO refunds are given for cancellations received less than 5 working days prior to commencement of training. Any transfers between courses will incur a $100 fee on each instance.

What your course fees cover

Your courses fees paid cover the following items

 
  1. Course tuition
  2. Facility hire
  3. Workbooks and assessments
  4. Morning tea and lunch
  5. Issue of certificate
Who should attend?
 
  • Persons wishing to gain more knowledge of sheepmeat primal cuts and specifications
  • Prospective Standards Officer in an AUS-MEAT Accredited Boning Room

English is not my first language! Will I have problems?

All AUS-MEAT training courses are presented in English. A sound understanding of the English language is required. All workbooks and assessments are conducted in English. If required, the use of dictionaries or tablets are acceptable. For any additional or special requirements please contact AUS-MEAT on 07) 3361 9200 to discuss what support services are available.

How will you be assessed?

During the course participants will be required to complete three (3) assessments. The first will include an Evidence Logbook, this will assess participants on all the concepts covered throughout the duration of the course. The second assessment will require participants to identify a minimum of 30 sheepmeat primal cuts against the Handbook of Australian Meat.
The final assessment will incorporate a series of theory questions with the ability to assess sheepmeat products against a customer specification.

Participants will be directly involved in demonstration and explanation of:

 
  • Sheepmeat Product descriptions
  • Cutting lines
  • Detecting and recording defects
  • Achieving maximum yields and returns
  • Specifications and verifications
  • Basic anatomy
  • Chemical Lean

Assessment 1

Product Name. You will be asked to write the correct product name for 30 Sheepmeat primals. You
will be expected to correctly spell the product name, and only correctly spelt names will be awarded a
mark. You will have 30 seconds per product in which to write the product name on the answer sheet.
The pass mark is 90%, which means that you must allocate the correctly spelt name to 27 of the 30
products.
If you are not successful in this assessment at the first attempt at the beginning of Day 3 of the course,
you may attempt this examination at the end of Day 3.

Assessment 2

Product Description: You will be asked to answer four or five questions with each of 20 Items, and
some of the questions are multiple choice-type questions.
For each product Item, there is a specification describing some aspect of the product.
The questions cover the following: cutting lines, major muscle content, points of specification, measurements such as length of “tail” and fat depth (using either a metal ruler or a Cold Fat Probe), product defects such as presence or absence of foreign muscles, incorrect cutting lines or incorrect trimming to specification.

Issue of certificates

At the successful completion of this course you will be issued with a Statement of Attainment.
Unit of Competency issued: AMPQA413 – “Specify sheep product using AUS-MEAT language”
within the AMP40222 Certificate IV in Meat Processing 

This Unit is a pre-requisite for AUS-MEAT Accreditation Sheep/Goat Boning Room Standards Officer training.



 
What are the course hours?
 
DAYS TIMES
Tuesday - Please arrive by: 12:30pm
Registration: 12:45pm
Course Commences at: 1:00pm - 5:00pm
Wednesday - Thursday: 8:00am - 4:00pm
Friday: 8:00am - 12:00pm (Roughly)

Do I need to bring anything?

You will need to bring the following to the course:

 
  • Closed in comfy Footwear 
  • You should have a clean white coat for each day of the course,
  • You will require warm clothing as most of the sessions will be in a chilled training room.

Entry Requirements

There are no Pre-requisites for this course.

At the course:

 
  • The success of the course rests largely with you!
  • Reviewing the days material each evening is essential to reinforce the content of the course.
  • There will be revision exercises set for each evening so you will need to set aside time to carry this out (approx. 1 hour per evening).

Suggested preparations before attending the course:

You must practice recognising the product names and be able to spell them correctly.
Know the anatomical terminology used in the course. Practice recognising these parts of the carcase.
Familiarise yourself with the cutting lines and vertebral structure. 
Familiarise yourself with the microwave method for chemical lean sampling and testing procedures at your establishment.
If possible, perform some or all of the tasks involved with chemical lean i.e.:

 
  • Developing a sample plan
  • Sampling
  • Preparing and cooking samples
  • Analysis of results.
 
Before the course starts, you should be able to describe:
 
  • Anatomical directions, e.g. dorsal, ventral, lateral, medial, cranial, caudal, proximal and distal.
  • Correct product names including the correct spelling, e.g. Chump Leg on, Tenderloin, Rack, etc.
  • Skeletal system, name and position of the major bones, e.g. humerus, Femur, scapula, vertebrae, etc.