Qualification Outline
Date retreived
22/07/2026 3:29 AM AWST
22/07/2026 3:29 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 (Boning Room)
Certificate III in Meat Processing (Boning Room)
Qualification
National Code:
MTM30107
MTM30107
State Code:
W306
W306
TGA Status:
Replaced
Replaced
DTWD Status:
Replaced
Replaced
National Endorsed, State Implementation and Classification
Field of Education
1101 - Food And Hospitality
Original TGA Release Date
31/01/2008
Approved Date
28/09/2007
Stream of Study
Initial Vocational (3100 - 3600)
VET Act Classifier
B
Nominal Hours
560
Duration
2 Semesters
Current Release Number
1.00
Current Release Date
31/01/2008
VET Act Conditions
—
Releases
| Release Version | Release Date | TGA Status | DTWD Status |
|---|---|---|---|
| 1.00 | 31/01/2008 | Current | Approved |
Description
Schedule
Packaging Rules
Complete all six compulsory core units.Complete technical units to the value of 30 points.
1.
COMPULSORY CORE UNITS
Complete all six compulsory core units.
*MTMMP11C Sharpen knives is a pre-requisite for all units requiring the use of a knife
| 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
Complete technical units to the value of 30 points.
| State Code | National Code | Title | Hours | Type |
|---|---|---|---|---|
| W6706 | MTMP3056B | Bone large stock carcase hindquarter | 150 | Unit of competency |
| W6709 | MTMP3059B | Break carcase using a bandsaw | 150 | Unit of competency |
3.
PRE-REQUISITE
| State Code | National Code | Title | Hours | Type |
|---|---|---|---|---|
| W6744 | MTMPR201B | Prepare and operate bandsaw | 20 | Unit of competency |
| W6853 | MTMMP11C | Sharpen knives | 40 | Unit of competency |
Replaces
| State Code | National Code | Title | Type |
|---|---|---|---|
| E227 | MTM30100 | Certificate III in Meat Processing (Boning) | Qualification |
Replaced By
| State Code | National Code | Title | Type |
|---|---|---|---|
| D599 | MTM30111 | Certificate III in Meat Processing (Boning Room) | Qualification |
VET Info Notes
This training program is a representation of the qualification code MTM30107 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
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
(TR07840) MEAT PROCESSING - BONING (LEVEL 3)
Traineeship