Module Outline
Date retreived
22/07/2026 5:46 PM AWST
22/07/2026 5:46 PM 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.
Meat Industry App 2b
Meat Industry App 2b
Module
National Code
State Code
95064
95064
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 Test (two-hour
paper) 60% Assignments. Internal
Assessments 20%
Calculations
On-going Assessment 20% End-of-Semester Test (one-hour
paper) 80%
Practical
By continuous 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 a Board of
Review, when the practical assessment is satisfactory.
Theory
Evaluation Test 20% End-of-Semester Test (two-hour
paper) 60% Assignments. Internal
Assessments 20%
Calculations
On-going Assessment 20% End-of-Semester Test (one-hour
paper) 80%
Practical
By continuous 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 a Board of
Review, when the practical assessment is satisfactory.
Elements and Performance Criteria
No information
No information
Associated Qual/Courses
| State Code | National Code | Title | Type |
|---|---|---|---|
| 2125 | 13982TPWA | Meat Industry | Accredited course |