Overview
Selects, cuts, trims, prepares and arranges meat for sale or supply, operates meat or smallgoods processing machines, or manages the processes in the production of smallgoods.
Skills
Most occupations in this unit group have a level of skill commensurate with the qualifications and experience outlined below. AQF Certificate III including at least two years of on-the-job training, or AQF Certificate IV (ANZSCO Skill Level 3)
Tasks
- preparing meat for sale by removing bones, trimming fat and cutting, mincing and grinding meat to shape and size for display or as ordered
- preparing crumbed cuts of meat, and marinating, seasoning and curing special cuts
- selecting and preparing meat to produce smallgoods
- operating machines to grind, mix, mince and tenderise meat
- making seasonings and pickles by mixing spices, salt and other ingredients
- operating sausage filling machines, smoking chambers, and cooking kettles and vats
- advising customers on the suitability and uses of cuts of meat
- may assist in menu planning and scheduling, and in estimating food production costs
Source: 1220.0 - ANZSCO - Australian and New Zealand Standard Classification of Occupations, First Edition.
Note: The tasks associated with the occupation are to be used as guidance only. The tasks listing may include tasks associated with the grouping/category to which the occupation belongs.
Training Pathways
6 courses found.
| Course name | Providers |
|---|---|
FBP50121: Diploma of Food Science and Technology
|
|
FBP40421: Certificate IV in Food Science and Technology
|
|
AMP31016: Certificate III in Meat Processing (Smallgoods - Manufacture)
|
|
AMP30916: Certificate III in Meat Processing (Smallgoods - General)
|
|
AMP30815: Certificate III in Meat Processing (Retail Butcher)
|
|
AMP30216: Certificate III in Meat Processing (Food Services)
|