Module Outline
Date retreived
22/07/2026 4:22 PM AWST
22/07/2026 4:22 PM AWST
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Meat Industry App 2a
Meat Industry App 2a
Module
National Code
State Code
95063
95063
DTWD Status
Approved
Approved
State Implementation and Classification
Approved Date
10/11/1994
Field of Education
110105 - Butchery
Nominal Hours
72
Description
Theory:
To complement, update and broaden the scope of on-the-job training, for the
apprentice, by allowing them to gain understanding of the methods, practices,
materials, tools and equipment associated with the trade, and to develop and
reinforce practical craft skills. Practical and Calculations
To complement, update and broaden the scope of on-the-job training, for the
apprentice, by allowing them to gain understanding of the methods, practices,
materials, tools and equipment associated with the trade, and to develop and
reinforce practical craft skills. Practical and Calculations
No information
Evidence Guide
Internal Assessment 100%
Theory
Evaluation Test 20% End-of-Semester Exam (two-hour
paper) 60% Assignments. Internal
Assessments 20%
Calculations
On-going Assessments 20% End-of-Semester Exam (one-hour
paper) 80%
Practical
By continual assessment - failure to attend sufficient practical classes, or
meet satisfactory standards, can result in apprentice being required to repeat
this stage.
MARKING SCALE - PRACTICAL
BUTCHERY
SECTION 1 - PUNCTUALITY
ARRIVAL TIME
S NR RL
SECTION 2 - DRESS, APPEARANCE,
KIT MARKS
Dress: Clean coat, apron,
trousers, 5 boots, tie (if applicable), head-covering.
Appearance: Neat hair, clean
hands 4 and fingernails, no jewellery.
Kit: Pouch knives, steel -
clean and 6
in good repair, chain belt,
sharpness of knives.
Sub-Total: 15
SECTION 3 - EFFICIENCY
Methodical Approach to Work:
meat 10 hung in order of processing, no double handling.
Tidiness in Work Area: blocks
free 10 from trimmings; meat, bones, fat on trays; saws, choppers hung
correctly.
Following Procedure:
following written 5
or verbal directions.
Inspection of Trimmings:
economy in 10
proportions of minced steak and sausage
trimmings. Carcase quality noted, and taken into consideration in
marking.
Safe Working Practices:
Knives returned 10
to pouch; no dangerous techniques,
meat,
choppers, saws hung safely. Sub-Total: 45
SECTION 4 - HAND SKILLS
Criteria: Safe working
practice, boning
method - economic, efficient, no cuts
in
primals; bones removed cleanly.
Sawing Hand or Power: Bones
cut clean, 5
not into flesh.
Boning Method: organised,
follows format 5
- minimum effort.
Bones clean, no excess meat or fat
on 10 removal from primals.
Separation of Primal: on
seams, minimal 5
exposure of muscle.
No excess cuts in primals or eye
meat. 7
Economic Use of Off-Cuts:
separated 8 into: dice, mince, sausage, fat. 40 Total: 100
NOTE: Bones should be marked for
effectiveness of boning procedures,
prior to any additional trimming.
Formula for Certificate of Trade
Studies = 0.3 Calculations + 0.6 Theory
+ 0.1 Book.
SUPPLEMENTARY EXAMINATION:
May be granted on the recommendation of
boning procedures, prior to any
additional trimming.
Theory
Evaluation Test 20% End-of-Semester Exam (two-hour
paper) 60% Assignments. Internal
Assessments 20%
Calculations
On-going Assessments 20% End-of-Semester Exam (one-hour
paper) 80%
Practical
By continual assessment - failure to attend sufficient practical classes, or
meet satisfactory standards, can result in apprentice being required to repeat
this stage.
MARKING SCALE - PRACTICAL
BUTCHERY
SECTION 1 - PUNCTUALITY
ARRIVAL TIME
S NR RL
SECTION 2 - DRESS, APPEARANCE,
KIT MARKS
Dress: Clean coat, apron,
trousers, 5 boots, tie (if applicable), head-covering.
Appearance: Neat hair, clean
hands 4 and fingernails, no jewellery.
Kit: Pouch knives, steel -
clean and 6
in good repair, chain belt,
sharpness of knives.
Sub-Total: 15
SECTION 3 - EFFICIENCY
Methodical Approach to Work:
meat 10 hung in order of processing, no double handling.
Tidiness in Work Area: blocks
free 10 from trimmings; meat, bones, fat on trays; saws, choppers hung
correctly.
Following Procedure:
following written 5
or verbal directions.
Inspection of Trimmings:
economy in 10
proportions of minced steak and sausage
trimmings. Carcase quality noted, and taken into consideration in
marking.
Safe Working Practices:
Knives returned 10
to pouch; no dangerous techniques,
meat,
choppers, saws hung safely. Sub-Total: 45
SECTION 4 - HAND SKILLS
Criteria: Safe working
practice, boning
method - economic, efficient, no cuts
in
primals; bones removed cleanly.
Sawing Hand or Power: Bones
cut clean, 5
not into flesh.
Boning Method: organised,
follows format 5
- minimum effort.
Bones clean, no excess meat or fat
on 10 removal from primals.
Separation of Primal: on
seams, minimal 5
exposure of muscle.
No excess cuts in primals or eye
meat. 7
Economic Use of Off-Cuts:
separated 8 into: dice, mince, sausage, fat. 40 Total: 100
NOTE: Bones should be marked for
effectiveness of boning procedures,
prior to any additional trimming.
Formula for Certificate of Trade
Studies = 0.3 Calculations + 0.6 Theory
+ 0.1 Book.
SUPPLEMENTARY EXAMINATION:
May be granted on the recommendation of
boning procedures, prior to any
additional trimming.
Elements and Performance Criteria
No information
No information
Associated Qual/Courses
| State Code | National Code | Title | Type |
|---|---|---|---|
| 2125 | 13982TPWA | Meat Industry | Accredited course |