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 specialized 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 context within established parameters.
|Subject Code||Subject Name|
|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|
|AMPA3048||Bone small stock carcase – leg|
|AMPA3063||Bone small stock carcase – shoulder|
|AMPA3064||Bone small stock carcase – middle|