Accredited course Outline
22/07/2026 9:00 AM AWST
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Certificate I in Meat Processing (Smallgoods Manufacturing)
Certificate I in Meat Processing (Smallgoods Manufacturing)
3335
2131
Draft
Approved
State Implementation and Classification
Description
To allow employees in the smallgoods sector of the meat processsing industry to acquire and apply competencies required for safe effective work practices.
Learners will develop an understanding of the various operations and principles inherent in their workplaces as well as gaining a range of competencies essential to the industry.
Schedule
1. CORE
GENERIC CORE FOOD MODULES
| State Code | National Code | Title | Hours | Type |
|---|---|---|---|---|
| 46698 | Calculation A | 20 | Module | |
| 46701 | Hygiene and Sanitation A | 30 | Module | |
| 46702 | Industrial Communication A | 40 | Module | |
| 46704 | Occupational Health and Safety A | 50 | Module | |
| 46705 | Quality Assurance A | 30 | Module |
2. ELECTIVES
Select modules from Groups 1 and 2 to total at least 30 hours. GROUP 1 - TECHNICAL MODULES
| State Code | National Code | Title | Hours | Type |
|---|---|---|---|---|
| 95356 | Handling Raw Materials | 20 | Module | |
| 95355 | Intro to the Smallgoods Manufacturing Industry | 8 | Module | |
| 95357 | Maintain Knives (Introductory) | 12 | Module | |
| 95322 | CIPAA92 | Packaging A | 40 | Module |
3. ELECTIVES
GROUP 2
| State Code | National Code | Title | Hours | Type |
|---|---|---|---|---|
| 95336 | Foundation Knife Skills | 8 | Module |
Replaced By
| State Code | National Code | Title | Type |
|---|---|---|---|
| E040 | MTM10198 | Certificate I in Meat Processing (Smallgoods) | Qualification |
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