Module Outline
Date retreived
22/07/2026 3:05 PM AWST
22/07/2026 3:05 PM AWST
Whilst all efforts are made to provide accurate and timely information from the relevant source/documentation, please be aware that the information supplied may not be the most current version. The accuracy of the detail has not been confirmed by the Department and therefore should not be relied upon without first confirming the contents.
Meat Industry App 1b
Meat Industry App 1b
Module
National Code
State Code
95062
95062
DTWD Status
Approved
Approved
State Implementation and Classification
Approved Date
10/11/1994
Field of Education
110105 - Butchery
Nominal Hours
72
Description
Theory:
To understand the characteristics of the various meat products handled,
recognise, and name the cuts of meat, retailed.
To understand the requirements of the
regulations, concerning manufactured
meat products, and be able to determine
ingredient quantities, to meet the
standards required.
To sharpen tools of trade efficiently,
and maintain in a hygienic manner.
To know required standards for
protective clothing, and procedures,
for maintaining in a clean and tidy
manner.
To use machinery in a safe and efficient manner.
To maintain premises to a standard,
required by health regulations, and
common business practice.
Calculations:
To provide the student with a thorough understanding of the need and use of
mathematics and calculations in the Food Trades.
To recognise a deficit in basic
numerical skills (if it exists), and
correct it, i.e., to develop speed and
accuracy in number work.
To provide training in the evaluation
and interpretation of commercial
information.
Practical:
To complement, update, and expand, the
scope of on-the-job training for the
apprentice, by allowing them to gain an
insight into the methods, practices,
materials, tools and equipment,
associated with the trade, and to
develop and reinforce practical craft
skills.
To understand the characteristics of the various meat products handled,
recognise, and name the cuts of meat, retailed.
To understand the requirements of the
regulations, concerning manufactured
meat products, and be able to determine
ingredient quantities, to meet the
standards required.
To sharpen tools of trade efficiently,
and maintain in a hygienic manner.
To know required standards for
protective clothing, and procedures,
for maintaining in a clean and tidy
manner.
To use machinery in a safe and efficient manner.
To maintain premises to a standard,
required by health regulations, and
common business practice.
Calculations:
To provide the student with a thorough understanding of the need and use of
mathematics and calculations in the Food Trades.
To recognise a deficit in basic
numerical skills (if it exists), and
correct it, i.e., to develop speed and
accuracy in number work.
To provide training in the evaluation
and interpretation of commercial
information.
Practical:
To complement, update, and expand, the
scope of on-the-job training for the
apprentice, by allowing them to gain an
insight into the methods, practices,
materials, tools and equipment,
associated with the trade, and to
develop and reinforce practical craft
skills.
No information
Evidence Guide
Internal Assessment 100%
Theory - Tests, assignments and end-of-
semester paper 100%
Calculations - Tests 100%
Practical - Continuous
assessment 100%
Theory
Evaluation Test 20% End-of-Semester Exam (two-hour
paper) 60% Assignments. Internal
Assessments 20%
Calculations
On-going Assessments 20% End-of-Semester Exam (one-hour
paper) 80%
Practical
By continual assessment - failure to attend sufficient practical classes, or
meet satisfactory standards, can result in apprentice being required to repeat
this stage.
The practical mark is to be an
assessment of the student's hand-
skills, appearance, attitude, interest
and involvement, associated with the
practical sessions throughout each
stage of training, and is to be
expressed as a percentage.
Practical marks are to be shown on the
student report, but are not included in
the Certificate percentage.
MARKING SCALE - PRACTICAL
BUTCHERY
SECTION 1 - PUNCTUALITY
ARRIVAL TIME
S NR RL
SECTION 2 - DRESS, APPEARANCE,
KIT MARKS
Dress: Clean coat, apron,
trousers, 5 boots, tie (if applicable), head-covering.
Appearance: Neat hair, clean
hands 4 and fingernails, no jewellery.
Kit: Pouch knives, steel -
clean and 6
in good repair, chain belt,
sharpness of knives.
Sub-Total: 15
SECTION 3 - EFFICIENCY
Methodical Approach to Work:
meat 10 hung in order of processing, no double handling.
Tidiness in Work Area: blocks
free 10 from trimmings; meat, bones, fat on trays; saws, choppers hung
correctly.
Following Procedure:
following written 5
or verbal directions.
Inspection of Trimmings:
economy in 10
proportions of minced steak and sausage
trimmings. Carcase quality noted, and taken into consideration in
marking.
Safe Working Practices:
Knives returned 10
to pouch; no dangerous techniques,
meat,
choppers, saws hung safely. Sub-Total: 45
SECTION 4 - HAND SKILLS
Criteria: Safe working
practice, boning
method - economic, efficient, no cuts
in
primals; bones removed cleanly.
Sawing Hand or Power: Bones
cut clean, 5
not into flesh.
Boning Method: organised,
follows format 5
- minimum effort.
Bones clean, no excess meat or fat
on 10 removal from primals.
Separation of Primal: on
seams, minimal 5
exposure of muscle.
No excess cuts in primals or eye
meat. 7
Economic Use of Off-Cuts:
separated 8 into: dice, mince, sausage, fat. 40 Total: 100
NOTE: Bones should be marked for
effectiveness of boning procedures,
prior to any additional trimming.
Formula for Certificate of Trade
Studies = 0.3 Calculations + 0.6 Theory
+ 0.1 Book.
Theory - Tests, assignments and end-of-
semester paper 100%
Calculations - Tests 100%
Practical - Continuous
assessment 100%
Theory
Evaluation Test 20% End-of-Semester Exam (two-hour
paper) 60% Assignments. Internal
Assessments 20%
Calculations
On-going Assessments 20% End-of-Semester Exam (one-hour
paper) 80%
Practical
By continual assessment - failure to attend sufficient practical classes, or
meet satisfactory standards, can result in apprentice being required to repeat
this stage.
The practical mark is to be an
assessment of the student's hand-
skills, appearance, attitude, interest
and involvement, associated with the
practical sessions throughout each
stage of training, and is to be
expressed as a percentage.
Practical marks are to be shown on the
student report, but are not included in
the Certificate percentage.
MARKING SCALE - PRACTICAL
BUTCHERY
SECTION 1 - PUNCTUALITY
ARRIVAL TIME
S NR RL
SECTION 2 - DRESS, APPEARANCE,
KIT MARKS
Dress: Clean coat, apron,
trousers, 5 boots, tie (if applicable), head-covering.
Appearance: Neat hair, clean
hands 4 and fingernails, no jewellery.
Kit: Pouch knives, steel -
clean and 6
in good repair, chain belt,
sharpness of knives.
Sub-Total: 15
SECTION 3 - EFFICIENCY
Methodical Approach to Work:
meat 10 hung in order of processing, no double handling.
Tidiness in Work Area: blocks
free 10 from trimmings; meat, bones, fat on trays; saws, choppers hung
correctly.
Following Procedure:
following written 5
or verbal directions.
Inspection of Trimmings:
economy in 10
proportions of minced steak and sausage
trimmings. Carcase quality noted, and taken into consideration in
marking.
Safe Working Practices:
Knives returned 10
to pouch; no dangerous techniques,
meat,
choppers, saws hung safely. Sub-Total: 45
SECTION 4 - HAND SKILLS
Criteria: Safe working
practice, boning
method - economic, efficient, no cuts
in
primals; bones removed cleanly.
Sawing Hand or Power: Bones
cut clean, 5
not into flesh.
Boning Method: organised,
follows format 5
- minimum effort.
Bones clean, no excess meat or fat
on 10 removal from primals.
Separation of Primal: on
seams, minimal 5
exposure of muscle.
No excess cuts in primals or eye
meat. 7
Economic Use of Off-Cuts:
separated 8 into: dice, mince, sausage, fat. 40 Total: 100
NOTE: Bones should be marked for
effectiveness of boning procedures,
prior to any additional trimming.
Formula for Certificate of Trade
Studies = 0.3 Calculations + 0.6 Theory
+ 0.1 Book.
Elements and Performance Criteria
No information
No information
Associated Qual/Courses
| State Code | National Code | Title | Type |
|---|---|---|---|
| 2125 | 13982TPWA | Meat Industry | Accredited course |
| 2156 | Meat Industry | Accredited course |