Module Outline
Date retreived
22/07/2026 11:21 AM AWST
22/07/2026 11:21 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.
Supplementary Practical - Meat Industry Pre-apprentices 1b
Supplementary Practical - Meat Industry Pre-apprentices 1b
Module
National Code
State Code
21014
21014
DTWD Status
Approved
Approved
State Implementation and Classification
Approved Date
10/11/1994
Field of Education
110105 - Butchery
Nominal Hours
126
Description
To provide skill development and enable
the pre- apprentice to be exposed to
methods techniques and general
butchering practises associated with
the Meat Industry.
To develop the students maturity,
initiative, persistence and self
reliance to a level commensurate with
that regarded by industry from their
first year apprentices at the end of
their first year of training.
the pre- apprentice to be exposed to
methods techniques and general
butchering practises associated with
the Meat Industry.
To develop the students maturity,
initiative, persistence and self
reliance to a level commensurate with
that regarded by industry from their
first year apprentices at the end of
their first year of training.
No information
Evidence Guide
Internal assessment 100%
The assessment will be based on the
following criteria - work attitude and
application, skills development,
accuracy and neatness, initiative,
safety consciousness. As this is an
extension of existing subjects the
objectives have been made very broad.
The individual lecturers are expected
to provide the experiences in a manner
most appropriate to the student needs.
The assessment will be based on the
following criteria - work attitude and
application, skills development,
accuracy and neatness, initiative,
safety consciousness. As this is an
extension of existing subjects the
objectives have been made very broad.
The individual lecturers are expected
to provide the experiences in a manner
most appropriate to the student needs.
Elements and Performance Criteria
No information
No information
Associated Qual/Courses
| State Code | National Code | Title | Type |
|---|---|---|---|
| 2156 | Meat Industry | Accredited course |