Qualification Outline

Date retreived
22/07/2026 6:32 AM 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.

Certificate III in Meat Processing (Food Services)

Certificate III in Meat Processing (Food Services)

Qualification
National Code:
MTM30207
State Code:
W307
TGA Status:
Deleted
DTWD Status:
Replaced
National Endorsed, State Implementation and Classification
Field of Education
1101 - Food And Hospitality
Original TGA Release Date
01/02/2008
Approved Date
02/09/2009
Stream of Study
Initial Vocational (3100 - 3600)
VET Act Classifier
B
Nominal Hours
580
Duration
2 Semesters
Current Release Number
1.00
Current Release Date
01/02/2008
VET Act Conditions
—
Releases
Release Version Release Date TGA Status DTWD Status
1.00 01/02/2008 Current Approved
Description
Schedule
Packaging Rules
Complete twelve units in total.
Complete all six compulsory core units.
Complete six technical units.
Note:
- The six technical units can be selected from a Certificate III fro the Abattoirs, Smallgoods, Meat Retailing and/or Food Processing sectors.
- Units selected from the Abattoirs sector must be worth 4 or more points.
1.

COMPULSORY CORE UNITS
Complete all six compulsory core units.

State Code National Code Title Hours Type
W6855 MTMMP2C Apply hygiene and sanitation practices 40 Unit of competency
W6857 MTMMP3C Apply Quality Assurance practices 40 Unit of competency
W6862 MTMMP5C Communicate in the workplace 40 Unit of competency
W6860 MTMMP4C Follow safe work policies and procedures 40 Unit of competency
W6854 MTMMP1C Maintain personal equipment 20 Unit of competency
W6869 MTMMP6C Overview the meat industry 20 Unit of competency
2.

TECHNICAL UNITS
Abattoirs

State Code National Code Title Hours Type
W6707 MTMP3057B Slice and trim large stock forequarter 150 Unit of competency
W6708 MTMP3058B Slice and trim large stock hindquarter 150 Unit of competency
3.

TECHNICAL UNITS
Meat Retailing / Food Services

State Code National Code Title Hours Type
W6794 MTMR302B Assess carcase/product quality 8 Unit of competency
W6800 MTMR308B Prepare and produce value-added products 10 Unit of competency
W6804 MTMR312B Prepare portion control to specifications 8 Unit of competency
W6801 MTMR309B Prepare, roll, sew and net meat 8 Unit of competency
4.

PRE-REQUISITE
Note: MTMMP11C is a pre-requisite for this qualification

State Code National Code Title Hours Type
W6853 MTMMP11C Sharpen knives 40 Unit of competency
Replaces
State Code National Code Title Type
BAQ9 MTM30200 Certificate III in Meat Processing (Food Services) Qualification
Replaced By
State Code National Code Title Type
D600 MTM30211 Certificate III in Meat Processing (Food Services) Qualification
VET Info Notes
This training program is a representation of the qualification code MTM30207 taken from the Australian Meat Industry MTM07 which should be consulted for fill description of requirements.

1. Further information on this qualification is contained in the Training Package available from Australian Training Products Ltd.

2. This qualification was entered on to the STARS by the VET Teaching and Learning Directorate of the WA Department of Education and Training on 11 September 2007
Entry Requirements
No information
Traineeships and Apprenticeships
(TR07860) MEAT PROCESSING - FOOD SERVICES (LEVEL 3) Traineeship